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
Serves
6-8
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
1 Egg
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!
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