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Raisin Bonanza Batter Cake

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(Recipe ID: 388)

Serves 12

Preparation time: 20 minutes plus cooling; Cook time: 1 hours

Source: Vito De Carolis

A rich, yet simple cake using olive oil instead of butter.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1 tablespoon Cornstarch
  • 3 tablespoons Unsweetened cocoa powder ( Castagna-Pure Red Venezuelan Cocoa Powder suggested) *
  • 2 teaspoons Baking powder
  • 1 teaspoon Fine sea salt *
  • 1 teaspoon Ground cinnamon *
  • 1/2 teaspoon Ground nutmeg *
  • 1/2 teaspoon Ground cloves *
  • 1 1/2 cups Raisins
  • 1/4 cup Walnuts, coarsely chopped
  • 1 tablespoon Grated orange peel
  • 2 Eggs, lightly beaten
  • 1 1/2 cups Unsweetened apple juice
  • 1/2 cup Olive oil *

Instructions

  1. Sift flour, sugar, cornstarch, cocoa powder, baking soda, salt, cinnamon, nutmeg and clove into a large mixing bowl.
  2. Blend in raisins, walnuts and orange peel.
  3. Add remaining ingredients.
  4. Then beat just until smooth.
  5. Pour into greased and floured tube pan.
  6. Bake in preheated 350 degree oven for 30 minutes.
  7. Reduce heat to 300 degrees and bake 20 to 25 minutes, or until knife inserted in cake comes out clean.
  8. Cool in pan 10 minutes.
  9. Invert onto cake rack and cool completely.
     

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