Tangerine Raisin Cake


This cake is amazing! Moist, full of flavor and so easy to prepare. Strange, there are no eggs in this cake recipe.

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This really is an eggless recipe and when you make this you will wonder why this recipe works. Trust me, this is one of the most delicious cakes you will ever make!

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Aunt Rose’s Eggless Raisin Cake

Preparation time: About two hours with the cooling process

Makes two Angel food cake pans or 3 9″ by 5″ loaf pans

three cups golden raisins

three cups water

three cups fresh tangerine juice or orange juice

one and a half cups butter

five and a quarter cups all purpose flour

three teaspoons baking soda

one and a half teaspoons salt

three cups sugar

one and a half teaspoons cinnamon

one and a half teaspoons ground nutmeg

one teaspoon vanilla extract

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Butter and grease two angel food cake pans. Preheat oven to 325 degrees. Sift together the flour, cinnamon, nutmeg, baking soda and salt, set aside. Place raisins, water and citrus juice in a medium size sauce pan and bring to a boil. Turn down the heat and simmer for 10 minutes. Add the butter and remove room the heat. Let cool.

When cool place the raisin mixture into a mixing bowl with the paddle attachment. Turn the mixer on medium and add the sugar and mix until incorporated. Add the sifted flour slowly. Spoon the mixture into the prepared baking dishes. Bake for one hour and fifteen minutes or until the cake springs back when touched. Remove the cake from the oven and cool the cake on a cooling rack.

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