About this recipe:This is an easy one-bowl cake that isn't too sweet and is studded with raisins. Perfect alongside a cup of tea or coffee. You can use currants, sultanas or other dried fruits in place of the raisins.
Nancy W. Markey
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
200g caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
120g chopped walnuts (optional)
225g plain flour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Lightly grease one 25cm square baking tin.
In a large saucepan boil the raisins with the water for 10 minutes. Add the butter and let cool.
In the same pan add the flour, bicarb, salt, sugar, cinnamon, nutmeg and chopped nuts (optional). Mix well and pour cake mixture into prepared tin.
Bake at 180 C / Gas 4 for 35 minutes. Serves 8 to 12.
The mixture looked very wet but the cake turned out well. It was surprisingly dark in colour, like ginger cake, but very light like a sponge.
The recipe starts with 'heat the oven' but that is too early as you have to boil the raisins for 10 minutes, then let them cool, before adding the rest of the ingredients. So the kitchen gets very hot too soon! - 19 Nov 2013