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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Classic Raisin Cake

Source: dLife

Delicious homemade cake with fresh raisins and spices.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	172.4

Total Carbs	29.8 g

Dietary Fiber	0.9 g

Sugars	10.7 g

Total Fat	8.2 g

Saturated Fat	1.6 g

Unsaturated Fat	2.4 g

Potassium	78.8 mg

Protein	3.1 g

Sodium	200.3 mg

Dietary Exchanges 8.2 Fat, 0.2 Fruits, 0.1 Meat, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup cold water 1.0
1 cup Margarine, 80% fat 15.0
15 oz seedless raisins 1.0
1 cup sweetener (sugar substitute) 2.0
2 tsp baking soda 0.25
0 1/4 cup cold water 2.0
2 each eggs 4.5
4 1/2 cup white all purpose flour 1.0
1 tsp ground cloves 1.0
1 tsp ground allspice 1.0
1 tsp ground cinnamon 0.5
0 1/2 tsp low sodium baking powder 1.0
1 each cooking spray

Directions

In a large saucepan, bring 2 cups of water to a boil and then stir in the margarine and raisins. Boil, uncovered, for 5 minutes and then remove from the heat.
Cool the mixture to lukewarm and then stir in the sugar substitute.
Dissolve the baking soda in 1/4 cup warm water, stirring well and add it to the raisin mixture.
Stir in the eggs.
Combine the flour, cloves, allspice, cinnamon, and baking powder. Gradually add it to the raisin mixture, stirring gently.
Preheat your oven to 375 degrees F and spoon the batter into a 10 inch bundt pan coated with vegetable cooking spray.
Bake for 50 to 60 minutes, or until done.
Cool cake in the bundt pan and then remove from the pan and let cool on a wire rack.