Wholemeal Raisin Cake

    55 min

    This wholemeal cake is super easy - you do not have to cream butter and sugar or beat the eggs. You simply boil the raisins, margarine and sugar together and add the flour to it. So very simple and absolutely lovely.

    17 people made this

    Serves: 12 

    • 200g demerara sugar
    • 150g raisins
    • 225g unsalted butter
    • 250ml water
    • 180g wholemeal flour
    • 1 pinch ground cinnamon
    • 1 teaspoon baking powder

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 18cm square baking tin.
    2. Boil sugar, raisins, butter and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.
    3. Sift the flour, cinnamon and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the cake mixture into the prepared tin.
    4. Bake at 180 C / Gas 4 for 40 to 45 minutes or until cake springs back when touched. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.

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    Reviews in English (3)


    Altered ingredient amounts. Used Spelt flour  -  02 May 2011


    Rather a 'wet' cake. Very tastey  -  02 May 2011


    We used apple sauce as a butter substitute and it was a wonderful taste addition--just took a few extra minutes to cook through. This cake is quite tasty for those of us used to turbinado & whole wheat! We decorated our circumfrence with berries & it made for a wonderful congratulations cake for my 3 1/2 year old who just started to READ! :-D Will make this regularly--thank you! No eggs! What a treat.  -  23 Jan 2007  (Review from Allrecipes US | Canada)