Pomegranates are by far my favorite fruit. I think I had my last till next summer. I ate this the other morning for breakfast and it was so sweet and perfect. I went back to the store to get more today, but they are gone. All gone. The huge display that was there a few days ago is no where to be found. Sniff… sniff…
Tea is my favorite beverage (next to water). I drink several cups a day. It’s even better with a nice piece of spiced bread. Any kind will do, but right now, this raisin cake is my favorite. I found the recipe in an old Sunset Magazine and modified it a bit. Please consider giving it a try. It is really tasty and moist and my guys loved it.
2 cups golden raisins
1/2 cup (1 stick) Earth Balance Buttery sticks, cut into chunks
2 cup all-purpose flour
2 cups whole-wheat pastry flour
2 cups sugar
2 tbsp unsweetened cocoa powder
1 tbsp baking soda
1 tbsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp salt
1. Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with some Earth Balance (butter or margarine)
2. In a medium saucepan, boil raisins in 3 cups of water for 15 minutes. Remove from heat and add buttery stick pieces. Let sit until butter has melted.
3. Meanwhile, combine remaining dry ingredients in large bowl.
4. Stir in buttery raisin-water into flour mixture and mix well. Pour batter into prepared pan. Bake for 35-45 minutes or until a knife or toothpick inserted in center comes out clean. Serve warm or at room temperature. Enjoy.