Old-Fashioned Raisin Snack Cake (Print Version)

# Ingredients:

→ Main Ingredients

01 - 290 grams raisins
02 - 45 millilitres molasses
03 - 80 millilitres vegetable oil
04 - 315 millilitres water
05 - 330 grams brown sugar

→ Spices

06 - 0.5 teaspoon ground ginger
07 - 0.5 teaspoon ground nutmeg
08 - 0.5 teaspoon ground cloves
09 - 1 teaspoon salt
10 - 1.5 teaspoons ground cinnamon

→ Dry Ingredients

11 - 1 teaspoon baking powder
12 - 260 grams all-purpose flour

→ Leavening

13 - 1 teaspoon baking soda
14 - 2 teaspoons water

# Instructions:

01 - Let it finish cooling down right in the pan. Once it's at room temp, slice it up into squares. Store in a container with a lid if you don't eat it all right away.
02 - Move the batter into your prepped pan. Slide it into the oven and bake for about 40 to 45 minutes. You'll know it's ready when a toothpick poked into the middle comes out with nothing sticking.
03 - Dump the warm raisin mix into your bowl of dry stuff. Gently stir it up—just until it all looks mixed. Don't stir forever.
04 - Mix 2 teaspoons water and the baking soda together in a tiny cup until you can't see grains. Pour this fizzy mix into your warm raisin pot and wait till it stops bubbling.
05 - Toss your baking powder with the flour in a different bowl. Stir it up with a whisk or fork so there aren’t any big flour clumps. Keep this to the side for now.
06 - Set the raisins, brown sugar, water, oil, molasses, cinnamon, salt, cloves, nutmeg, and ginger in a pot. Bring it all to a boil on medium-high, then let it gently bubble for a minute. Take off the heat after that.
07 - Fire up your oven to 175°C. Either grease a 23x23 cm pan or slap some parchment in there so nothing sticks.

# Notes:

01 - You can swap up the spices based on what's in your cupboard or what you like most.
02 - Throw in a generous cup of chopped pecans or walnuts at the end if you want some crunch.
03 - You need both baking powder and baking soda to make the cake rise—especially since it doesn’t use eggs.
04 - No molasses at home? Dark corn syrup works, or just skip it—but the taste will be pretty different.

Back