Wholemeal Raisin Cake

Wholemeal Raisin Cake


11 people made this

About this recipe: 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.


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 (2)


Altered ingredient amounts. Used Spelt flour - 02 May 2011


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

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