A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Monday, December 24, 2012
50 States of MoFo: Delaware Raisin Cake
I had trouble determining what to make for Delaware. I found a large number of seafood recipes, which were uninspiring, difficult to veganize, or similar to the non-crab cakes we made for Maryland. There were also a number of peach dishes - as peaches are the state fruit - but nothing that caught my fancy. I used to visit Delaware with some frequency, and my primary food memories involve good Italian food -- but nothing distinctive.
We usually make a fruitcake at Christmas, but I did not get to it this year. Thus, I was pleased to find a recipe for "Delaware Raisin Cake" floating around the internet. With a few small changes, here you have it:
1. Grease and flour a bundt pan. Heat the oven to 325 F.
2. In a saucepan, combine 16 oz raisins, 1 1/2 c apples (peeled and chopped), and 2 c water. Bring to a boil, and boil for 10 minutes.
3. Into the hot fruit mix, stir 1/2 c vegan margarine, 2 c unrefined sugar, 1 T baking soda, 1 T cinnamon, 1 t nutmeg, 1 t cloves, and 1 c water. This will foam up because of the baking soda, so be sure there is enough room in the pan, or switch to a larger container. Gently stir in 4 c all purpose flour.
4. Pour into the prepared cake pan and bake at 325 F for 1 hour.