Raisin Cane Cake
Yes, I’ve written about raisin cake before, but now a quick recipe is even more essential.
You liked the Sweet Hot Mustard and the Hot Maple Pecans, but you’re looking for something quick, but still substantial to go with that coffee after a scrumptious meal. Yeah, you have a sweet tooth and I'm right there with you.
But, in this squeeze of time inappropriately called the Holiday Season, what with Christmas and Hanukkah and New Year’s coming faster than your credit card bill, you need a dessert with a taste worth bragging about, but doesn’t mash another time user onto your already bulging schedule.
How about my Raisin Cane Cake? Put it together in fifteen minutes, slide it in the preheated oven and wait for the timer to go off fifty minutes later. That gives you time to serve your greedy guests and hold up your end of the very droll conversation while your dessert quietly bakes and comes out ready to make you shine.
Time’s a wasting. Let’s get started.
Raisin Cane Cake
Preheat oven to 350ºF
Butter a bread pan.
2 Cups raisins, boiled for ten minutes. Save a cup of juice.
¼ Cup butter + butter for greasing the pan
¾ Cup cane sugar
1 Teaspoon each of cinnamon and nutmeg
1 ½ Cups all-purpose flour
1 Teaspoon baking soda
This is quickest if you organize the timing. Put the raisins on to boil. I used 2 cups of water.
Heat the butter enough to make it soft. Immediately, use an electric beater to cream the butter, sugar, and egg. Add the spices, flour and baking soda.
Add the cup of raisin juice and put the raisins on a plate to cool a bit. After beating in the raisin juice, blend in the raisins.
Put the batter in the buttered bread pan and slam it in the oven for 50 minutes. Check doneness with a knife. Comes out clean? Done!
Whip some heavy cream if you want a topping.
That’s it, the whole cake done in a jiffy. Satisfied guests. Satisfied spouse (even better). Applause, please!