Prep 15 mins
Cook 1 hr
A greek cake popular during Lent. Full of raisins and nuts. You can use all one kind raisin if desired.
- 1 1⁄2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest, grated
- 1 cup vegetable oil
- 1 cup sugar
- 1⁄2 cup cognac
- 2 cups water
- 1⁄2 cup dark raisin
- 1⁄2 cup light raisins
- 1 cup walnuts, chopped
- Preheat oven to 350F Grease a 9 x 13-inch baking pan.
- Mix flour, baking powder, baking soda, cinnamon and lemon zest together.
- Add oil and blend.
- Mix in remaining ingredients, one at a time, until well blended.
- Spread batter into prepared baking pan.
- Bake 1 hour, or until toothpick inserted comes out clean.
- Cool completely in pan on wire rack. Dust with powdered sugar and cinnamon if desired. Cut into squares and serve.
This was a moist, dense and delicious cake. I blitzed up my fruit to make cake easier to cut as sometimes bigger fruit can cause the cake to tear. I upped the spice quantities and so the colour of the cake was wonderful as was the smell while it baked. Made for ZWT 9
Very good! I made half the recipe and baked it in a 8 x 8 inch square pan. I had my doubts, as this was much thinner than other cake batters, there was no scraping it into the pan, it was more like pour it into the pan. The baking time was right on. The cake is very moist and the cognac is very nice with the spice, raisins and nuts. Everyone loved it and we each had 2 pieces! When I make this again, I will up the amount of spices and use less water. Made for Pink Panthers on the Prowl for ZWT9.