Raisin Cake
- 1 lb sugar
- 1 lb flour
- 3/4 lb butter
- 5 eggs, whites & yolks beaten separately
- 1 small cup cream or milk
- 1 tsp cream of tartar
- 1/2 tsp baking soda, dissolved in the milk
- 1 lb raisins, seeded & cut in half
Stir the butter and sugar together to a cream. Add the egg yolks, beaten light.
Add the cream of tartar to the flour. Beat the egg whites to a stiff froth and add them alternately with the flour, leaving out 2 Tbsp of the flour to stir through the raisin.
Add the milk with the dissolved baking soda last. Slowly stir in the raisins.
Bake quickly at 400°F, either in square tins or all in one cake pan. When the cake shrinks from the sides of the pan and a toothpick inserted in the center of the cake comes out clean and dry, the cake is done.
Add the cream of tartar to the flour. Beat the egg whites to a stiff froth and add them alternately with the flour, leaving out 2 Tbsp of the flour to stir through the raisin.
Add the milk with the dissolved baking soda last. Slowly stir in the raisins.
Bake quickly at 400°F, either in square tins or all in one cake pan. When the cake shrinks from the sides of the pan and a toothpick inserted in the center of the cake comes out clean and dry, the cake is done.
Submitted by Jul 4, 2010
15 min
30 min
45 min