| |
|
What You Need:
(To Serve: 6)
|
|
|
|
1 tablespoon cornstarch
½ cup water
¾ cup sugar
1 cup seedless raisins
½ cup chopped walnuts
½ cup butter
½ cup dark brown sugar, packed firmly
2 eggs
2 cups all-purpose flour
1½ teaspoons cream of tartar
1½ teaspoons baking soda
½ cup milk
1 teaspoon vanilla
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Mix the cornstarch, ½ cup sugar, and water in a small casserole until smooth. Cook in the microwave oven, stirring several times, until the mixture thickens (about 3 minutes). Add the raisins and nuts and set aside.
|
2. Beat the butter until soft and fluffy. Add the brown sugar and remaining ¼ cup white sugar and continue beating until creamy.
|
3. Add the eggs, one at a time, and beat well. Sift the flour, cream of tartar, and baking soda together and add alternately with the milk, beating after each addition. Add the vanilla and mix well.
|
4. Pour ½ the batter into a wax-paper lined 8-inch square baking dish. Spread the raisin mixture over it. Cover with the remaining batter.
|
5. Bake until done (about 7 minutes). Top will lose wet, glossy look and batter will pull away slightly from the edges of the cooking dish when done. Let set 10 minutes. Turn out, cool, and cut into squares.
|
|
TIP:
|
|
Cakes rise higher in the microwave oven than they do in conventional baking. If you wish to turn a cake out of the baking dish, line only the bottom with wax paper. If the cake is to be served from the dish, no treatment whatever is needed. Do not grease and flour.
|
| |
|
|
|
|
