1 cup raisins
2 cups water
2 Tbs canola oil
1 cup brown sugar
1 cup white flour
1 cup (whole wheat cake flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
Preheat oven to 325°F.
Place raisins and water in a saucepan and cook over medium heat until water is reduced to about one cup. Set aside to cool.
Cream sugar and oil by beating vigorously.
Add raisins and liquid.
Beat together until the mixture is smooth.
Add flours, baking soda, and spices, and mix well.
Bake in a lightly oiled 9-inch square pan for 30–40 minutes.
Pairs Well With
This cake was named for the period in history when eggs and sugar were scarce. It is very light and great with a cup of tea.