Monday, September 30, 2013

Boiled Cranberry Raisin Cake

 So I haven't updated in a long time. I have not attempted to write in as long but have continued to cook, explore and battle with my mood swings, myself. I shot the first season of a grilling show for a local cooking channel with my husband and it has aired. People every so often stop to ask us for quick recipes, for tips. They smile broadly and we smile back. We pose for pictures we'll never see after being asked if we're really married to ensure that they're not falling for some television stunt. It is awkward and while I am thankful I'm excited to be back in my space, where I can sit in mismatched clothes and eat food that will not be judged.
Today's recipe is a boiled cranberry and raisin cake - a coffee cake that doesn't take long to throw together and doesn't need much effort. You can freeze this, take it to a gathering or eat it all alone dripping excess caramel on your chin between bites. It's difficult to muck this one up. Next time I'm adding walnuts. 
Boiled Cranberry Raisin Cake
(Adapted from
You'll need:
1 cup of dried cranberries
1 cup of raisins
2 cups of warm water + 1 cup of cold water
50 grams of butter
2 tablespoons of maple syrup
1/2 cup of vegetable oil
2 cups of white sugar
4 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1 teaspoon of baking soda
1 egg, beaten
1/2 teaspoon of salt
Preheat your oven to 175 degrees Celsius.
Boil raisins and cranberries in 2 cups of warm water along with the butter and maple syrup for 15 minutes then remove from the heat.
Add 1 cup of cold water and the vegetable oil to the boiled raisins.
In a large bowl, mix together the sugar, flour, cinnamon, ginger, nutmeg, salt and baking
Add the raisin mixture to the flour mixture then add the beaten egg. Stir until mixed.
Pour into a large rectangular baking pan and bake for around 1 hour. Serve with homemade caramel sauce.

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