Raisin Pudding Cake Recipe
Ingredients
| Butter | 4 Teaspoon, divided | |
| Honey | 2⁄3 Cup (10.67 tbs), divided | |
| Whole wheat flour | 1⁄2 Cup (8 tbs) | |
| Unbleached flour | 1⁄2 Cup (8 tbs) | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Buttermilk | 1⁄2 Cup (8 tbs) | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Nuts | 1⁄4 Cup (4 tbs), chopped (or seeds) | |
| Boiling water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1754 Calories from Fat 348
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 13.8 g69.2%
Trans Fat 0 g
Cholesterol 43 mg14.3%
Sodium 1332.9 mg55.5%
Total Carbohydrates 346 g115.4%
Dietary Fiber 16 g64.1%
Sugars 219.3 g
Protein 32 g63.2%
Vitamin A 10.1% Vitamin C 5.1%
Calcium 15.3% Iron 45.5%
*Based on a 2000 Calorie diet
Directions
Combine dry ingredients.
Add dry ingredients and buttermilk alternately to honey-butter mixture.
Stir in raisins and nuts.
Spread in lightly greased 8-inch-square pan.
Set aside.
Combine the remaining butter and honey and the boiling water.
Pour over batter already in pan.
Bake at 350° 45-60 minutes.
Chef
