Cowboy Cake
Cowboy Cake
Ingrediënten
Makes: 8 To 10 Servings
- 1 cup raisins see Cake Note
- 3 cups water
- 1 tablespoon vegetable shortening
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- 2 cups all-purpose flour
TOPPING
- Reserved raisin cooking liquid
- 1 cup granulated sugar
- 1 tablespoon vegetable shortening
Instructies
- Place the raisins and water in a 10″ Dutch oven over medium-high heat.
- Let the water come to a simmer, then reduce the heat and let the raisins simmer uncovered until they turn a caramel-brown color and soften, 15 to 20 minutes.
- Drain the raisins and set aside, reserving all the cooking liquid.
- Measure out 1 cup of the reserved liquid and place this in the Dutch oven.
- Place a rack in the center of the oven and preheat the oven to 350°F.
- To the 1 cup warm liquid, add the shortening and stir to melt.
- Let this cool.
- Stir in the baking soda, sugar, cinnamon, nutmeg, salt, and flour until smooth.
- Stir in the reserved raisins.
- Set aside.
- For the topping, place the remaining cooking liquid in a medium-size pan with the sugar and shortening over medium-high heat.
- Bring to a boil and cook, stirring, until the mixture thickens and is syrupy, 10 to 15 minutes.
- If you have a candy thermometer, bring the mixture to 220°F.
- Stir well and pour carefully onto the top of the cake batter.
- Cover the Dutch oven, and place the pan in the oven.
- Bake the cake until it springs back when lightly pressed in the center, 25 to 30 minutes.
- Serve warm.
