Raisin Cake (Gluten Free)
This is one of my favorite cakes, and when I eliminated gluten from my diet I missed it. So, when I experimented with the recipe and found it tasted just as wonderful with gluten-free flours, I was elated! This recipe hasn’t any eggs — for those who are dairy-free as well. (Be sure to eliminate the frosting or substitute water for milk).
Combine in sauce pan and heat to boiling. Reduce heat and simmer 2 minutes. Cool.
1 cup raisins
1 cup brown sugar (packed)
1 cup water
½ cup butter (1 stick)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
½ cup white rice flour
½ cup sorghum flour
½ cup corn flour
½ teaspoon Xanthan Gum (a binder)
¼ teaspoon salt
2/3 cup chopped walnuts (optional)
Combine flours with raisin mixture and stir until well mixed. Spoon into 9″ x 9″ square pan — greased.
Bake at 300° F. oven and bake for 50 to 60 minutes. Cool in pan. Frost with gluten free frosting.
Mix until smooth and spread on cake when cool:
1 ½ cup confectionary sugar (GF)
2 – 3 tablespoons milk
1 teaspoon GF vanilla
¼ teaspoon white vinegar
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There are two listings for salt in the Raisin cake recipe-is this correct? Or should one be for sugar?
Thanks for the heads up on the Raisin cake recipe. The recipe calls for 1 teaspoon of salt but I always use 1/4. I have made the correction.
No matter how much we edit recipes we sometimes miss errors. That’s why I don’t put them in the newsletter (can only fix them in the blog).
I appreciate your taking time to let us know.