Nothing Much Tea Cake

(gluten, dairy, soy, egg, corn, rice and nut free)

• 2 1/2 c raisins
• 2 c water
• 1 c GFCF margarine or shortening (not soft margarine)
• 1 cup cold water
• 1 tsp salt
• 1 tsp cloves
• 2 tsp cinnamon
• 2 tsp safe baking soda
• 4 c GF flour (1 1/2 c potato, 1 c chana, 1 c tapioca starch, 1/2 c basjri - millet or yam)

1. To begin, boil the raisins (a combination of 1/2 white and 1/2 dark raisins looks nice when the cake is baked), in the 2 cups of water.
2. When the raisins have plumped, and a good part of the liquid is absorbed, add the sugar, margarine and the extra cup of cold water.
3. Remove from heat and allow to cool - up to 1/2 hour.
4. Preheat the oven to 350 ° F and prepare a 9" x 13" rectangular cake pan by either spraying with a safe vegetable oil product, or by greasing with safe margarine and then dusting with potato flour.
5. In a mixing bowl, sift together salt, spices, soda and flours. Repeat the sifting to add lots of volume to the flours and help prepare them to accept the liquid.
6. Add the raisin mixture to the sifted dry ingredients and blend well.
7. Pour into the prepared pans and bake in the preheated oven for one hour.
8. The cake is done baking when the top springs back under a light touch, or when a toothpick inserted in the middle comes out clean.

This cake is wonderful topped with an orange "buttercream" frosting.

© by Brenda-Lee Olson

Applesauce Cake/5 Alive Cake/Nothing Much Tea Cake