Eggless Raisin Cake

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Wishing all of you a very Happy New Year. A special recipe on my blog for this occasion is an eggless raisin Cake. This is a different type of fruit cake. This recipe is adapted from Chandri Bhatt’s recipe for Sultana cake. I served the cake with a butterscotch cream cheese icing, but the cake will taste yummy without any icing as well

Ingredients

  • All purpose flour  – 2 cups
  • Salt – 1/4 tsp
  • Mixed spice powder – 1/2 tsp  ( You can use a combination of cinnamon, nutmeg, cloves  or store bought mixed spice powder )
  • Butter – 1/2 cup
  • Black or golden raisins – 1 cup
  • Orange zest from 2 large oranges 
  • Milk – 1/2 cup
  • Water – 1/2 cup
  • Sugar – 3/4 cup for the cake, plus 1/4 cup for the orange peel candy powder 
  • White vinegar – 1 tbsp
  • Baking soda – 1 1/2 tsp
  • For the topping : Jaggery and oats powder 

Method 

  • For the orange peel candy powder :
    • Grate the skin off the oranges and kept the zest aside
    • Grind the orange zest with 1/4 cup sugar in a mixer or blender and keep aside
  • Sift the all purpose flour with salt and the spice powder 
  • Add the butter to the flour mixture and mix lightly. I used a stand mixer on low speed for the same 
  • Stir in the raisins and the orange peel sugar powder 
  • Combine milk and water and dissolve 3/4 cup of the sugar in it 
  • Add vinegar and baking soda to the sugar , milk and water solution
  • Add this liquid to the flour mixture and mix until uo get a smooth batter 
  • Preheat the oven at 350 degrees Fahrenheit 
  • Spray the interior of an 8 inch cake tin with cooking spray or grease the tin with butter. Lightly dust the tin with flour over the cooking spray or butter. Turn the tin upside down and tap gently to remove excess flour
  • Pour the batter in the tin and give a gentle tap to spread the batter evenly. Sprinkle the jaggery and oats powder on top
  • Bake at 350 degrees Fahrenheit for around 40 minutes until the cake passes the following tests : 
    • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
    • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done
  •   
  • Top the cake with any icing of your choice or enjoy the plain cake as it tastes yum without any icing too. I used a butterscotch cream cheese icing. I followed the recipe for buttercream icing by Emeril Lagase from Food Network: http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-patch-cakes-cupcakes-with-butterscotch-frosting-recipe.html?oc=linkback

Enjoy 😊

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