sugar_cake 002

 It was whirlwind of activities, planning, packing, last minute cooking etc ever since Dear Husband planned a beach side vacation for the family 2 weeks ago. Everything fit right in, the hotel reservations, travel arrangements, time off from work, the temperature.  The vacation was just what the doctor had ordered to get away from the usual grind and seemed like a glorious way to end the year 2007.

Both me and my husband love munching on stuff, chatting, listening to music, enjoying views during long drives and so I always make it a point to carry lots of goodies and keep it within hands reach in the car. So even this time around I wanted the same. However, because of lack of time I did not have time to prepare lots of stuff and had to rely on store bought stuff. However for a long time I had this cake in mind as it is easy to make and also requires very less ingredients. I hurriedly made it in the morning and even managed to click some pictures before the travel. I was however not disappointed by the taste and texture to say the least.

For this recipe, I have made some changes to the original recipe to suit my requirements and here is the process:

 PS: I completely forgot to mention that this was going to be my contribution to AFAM:Dry Fruits hosted by Latha and Lakshmi of the Yum Blog. Blame it on the vacation and holidays and I hope it is not late now.

Ingredients

1 cup packed brown sugar
1 cup water
1/2 cup butter
5-6 cloves
2 teaspoons ground cinnamon
2 cups raisins (chopped coarsely)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

sugar_cake 009

Method 
1)  In a pan, combine brown sugar, water, shortening, cloves, cinnamon and raisins. Bring to a boil, and continue boiling for 5 minutes. Remove from heat and allow to cool.
2)  Preheat oven to 325 degrees F (165 degrees C). Grease a pan.
3)  Sift together flour, baking powder, baking soda and salt.
4)  In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
5)  Bake for 55 minutes, or until knife inserted into cake comes out clean.

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