Ingredients:
2 cups of flour
1 cup of sugar
1/2 cup softened butter
1 cup of raisins
1 cup of water
1 teaspoon of baking soda
1 tsp ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon of salt
2 scrambled eggs
1 teaspoon of vanilla extract
Preparation:
Preheat the oven to 175°C (350°F). Engrease and polish an 8 inch square mold.
In a medium saucepan, combine raisins and water. Bring to a boil and slow cooker for 10 minutes. Take out of the fire and allow it cool down.
In a large bowl, beat the butter and sugar until smooth and fluffy.
Add the scrambled eggs and vanilla extract to the mixture and mix well.
In another bowl, sift the flour, baking soda, cinnamon, cloves, nutmeg and salt.
Mixing in raisin water as needed, gradually add the dry ingredients to the creamy mixture and whisk until thoroughly blended.
Incorporating the cooked raisins.
Pour the batter into the prepared mold.
Bake the cake for 35 to 40 minutes, or until a chopstick inserted in the center comes out clean.
Let the cake cool in the mold for 10 minutes, then transfer it to a griddle to cool completely.