Old-Fashioned Raisin Snack Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
330 grams brown sugar
02 -
315 millilitres water
03 -
80 millilitres vegetable oil
04 -
45 millilitres molasses
05 -
290 grams raisins
→ Spices
06 -
1.5 teaspoons ground cinnamon
07 -
1 teaspoon salt
08 -
0.5 teaspoon ground cloves
09 -
0.5 teaspoon ground nutmeg
10 -
0.5 teaspoon ground ginger
→ Dry Ingredients
11 -
260 grams all-purpose flour
12 -
1 teaspoon baking powder
→ Leavening
13 -
2 teaspoons water
14 -
1 teaspoon baking soda
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x23 cm baking pan or line with parchment paper for easy removal.
02 -
Combine brown sugar, 315 ml water, oil, molasses, raisins, salt, cinnamon, cloves, nutmeg, and ginger in a saucepan. Heat over medium-high until boiling, then simmer for one minute. Remove from heat.
03 -
In a separate bowl, whisk together flour and baking powder, breaking up any lumps. Set aside.
04 -
In a small cup, mix 2 teaspoons water with baking soda until fully dissolved. Stir this mixture into the warm raisin mixture; allow foaming to subside.
05 -
Pour the raisin mixture into the flour mixture and stir gently until just combined. Do not overmix.
06 -
Pour batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the centre comes out clean.
07 -
Cool completely in the pan. Cut into squares and serve, or store at room temperature in an airtight container.
# Notes:
01 -
The choice of spices is flexible—adjust based on personal preference or availability.
02 -
For added texture and flavor, fold in one heaping cup of chopped pecans or walnuts before baking.
03 -
Both baking powder and baking soda are essential for proper leavening, especially since eggs are omitted.
04 -
If molasses is unavailable, it may be substituted with dark corn syrup or omitted, although its absence changes the flavor profile.