I bought a 9-1/2" bundt pan so the cake would look more like Nannie's. I planned to buy a Nordic Ware 6-cup or 9-cup classic pan, but our neighborhood kitchen store only had a 12-cup and it was enormous. It was also expensive. They had a Cuisinart 9-1/2" pan on sale for only $12.99 and it seemed really heavy and the right size, so I bought it. I was kind of disappointed at the extremely subtle pattern on the finished cake. Also, the outside of the cake wasn't as dark as I thought it should be. And I hadn't noticed that the pan is made in two parts with a seam that shows at the top of the cake. At some point I may still buy the 6-cup Nordic Ware—if I continue to make and refine this cake.
The cake was much closer to what I was looking for, and as I continue to make this cake and perfect it, I'll update the recipe. That said, we loved this cake just as it was.
I used white whole wheat flour because I was out of whole wheat pastry flour and it worked really well. I sifted it before measuring it to make it lighter.
Raisin cake #2
- 4 cups flour (white whole wheat or whole wheat pastry, sifted before measuring))
- 2 tablespoons potato starch
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar (evaporated cane juice)
- pinch cardamom
- 1 teaspoon cocoa
- 2 cups soymilk plus 2 tablespoons cider vinegar
- 1/4 cup canola oil
- 2 teaspoons vanilla
- 1-1/2 cups raisins
- 2 tablespoon margerine
- 1/4 cup sugar (evaporated cane juice)
- 1 tablespoon cinnamon
- 1 tablespoon cocoa
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- Put the raisins in a pot and add water just to the top of the raisins. Bring to a boil and then turn the heat down. Add the margarine, sugar and spices and cook gently until most of the water is evaporated and the you have a gooey syrupy base. Turn off the heat.
- Put the soymilk and vinegar in a measuring cup and let the milk curdle. Add the oil and vanilla and stir together.
- Sift together (or stir well) the flour, sugar, potato starch, baking soda and powder, cardamom, cocoa and salt.
- Add the liquid ingredients and mix. The batter will be very thick and sticky.
- Lightly oil and dust with sugar (evaporated cane juice) a 9-cup bundt pan.
- Place 1/3 of the batter into the pan. Cover with 1/2 of the raisin mixture, keeping the raisins away from the edge of the batter as much as possible. Cover with another 1/3 of the batter. Then add the remaining raisins. Cover with the rest of the batter.
- Bake in a preheated 350˚ oven for about 40 minutes, or until the cake tests done.