Rag Cake
A delicious and nutty rag cake featuring coconut, pecans, and brown sugar, perfect for sharing at gatherings or enjoying as a sweet treat with family and friends.
Ingredients
Instructions
- Mix together Bisquick, eggs, coconut, pecans, and brown sugar.
- Pour the mixture into a 13 x 9-inch pan sprayed with Pam.
- Bake for 30 minutes at 350°F.
- Cut before it cools.
Tips & Substitutions
For a lighter texture, consider separating the eggs and beating the whites until stiff peaks form before folding them into the batter. You can substitute the pecans with walnuts or omit them entirely if you prefer a nut-free version. If you like a hint of tropical flavor, try adding a splash of pineapple juice to the batter. This Rag Cake is simple yet delightful, making it a fantastic choice for gatherings.
Serving Suggestions
Serve the Rag Cake warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream for a delightful contrast. It also goes well with a side of Broccoli-Carrot Salad for a balanced meal. For a festive touch, drizzle with a light glaze or serve with fresh fruit to complement the rich flavors.
Storage & Reheating
Allow the Rag Cake to cool completely before storing. Keep leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, place slices in the microwave for a few seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rag Cake contains roughly 1249 calories, with 13g protein, 126g carbohydrates, and 84g fat. It is an excellent source of dietary fiber (57% of the Daily Value), iron (31% of the Daily Value), and protein (26% of the Daily Value), and a good source of calcium. It also contributes 16g of dietary fiber toward your daily target.
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 a different type of flour instead of Bisquick?
While Bisquick is a convenient option, you can create a similar effect by using all-purpose flour combined with baking powder and salt. For every 2 cups of Bisquick, use 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt to maintain the right consistency.
Is it necessary to cut the cake before it cools?
Cutting the cake while it's still warm helps to achieve clean slices, as the texture can become denser as it cools completely. This technique also allows you to enjoy the cake fresh out of the oven, enhancing the flavors and moisture. Just be cautious when handling the hot pan.
Can I freeze the Rag Cake for later use?
Yes, you can freeze the Rag Cake! Wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving, and if desired, warm individual slices in the microwave or oven.
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).