- 1/3 cup raisins
- 3 tablespoons butter, softened
- 1/3 cup packed brown sugar
- 1 egg
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
- In a small bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins.
- Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 8 servings.
Originally published as Raisin Snack Cake in Cooking for 2 Winter 2006, p54
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