Quick And Easy Eggless Raisinful Cake
A moist, flavorful eggless cake packed with raisins and warm spices, perfect for breakfast, snacks, or dessert, appealing to all ages and dietary preferences.
Ingredients
Instructions
- In a two-quart saucepan, boil raisins in water for ten minutes.
- Remove from heat.
- Add margarine, stirring to melt.
- Add molasses, followed by all unsifted dry ingredients.
- Mix to blend well.
- Pour into a greased and floured 9 x 9-inch pan.
- Bake for 30 minutes at 350°F.
- Decorate with white frosting for dessert, sprinkle with confectioners sugar for a snack, or leave plain for breakfast.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a handful of chopped nuts. If you don’t have margarine, you can substitute with an equal amount of vegetable oil or coconut oil. For a spicier cake, increase the cinnamon and nutmeg slightly. This recipe is also perfect for those looking for vegan recipes, as it contains no eggs or dairy.
Serving Suggestions
Serve this cake warm or at room temperature, topped with white frosting for a festive dessert. For a lighter option, sprinkle with confectioners sugar before serving. Pair it with a cup of tea or coffee for breakfast, or enjoy it as a delicious snack. It also complements a fruit salad well, making it versatile for any occasion.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you prefer to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Eggless Raisinful Cake contains roughly 158 calories, with 2g protein, 23g carbohydrates, and 7g fat. It is a good source of dietary fiber (13% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 698mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of raisins?
Yes, you can substitute raisins with other dried fruits such as cranberries, apricots, or chopped dates. Just make sure to adjust the quantity to maintain the moisture balance in the cake.
Is it possible to use whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that the texture may be slightly denser, but it will still be delicious.
How can I make this cake gluten-free?
To make the cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent, like xanthan gum, for the best texture. The rest of the ingredients remain the same.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).