For lunch I had carrots dipped in homemade hummus, then an apple for dessert. I am so healthy I could just scream. Or run several consecutive marathons.
Except for the fact, well…. somewhere between breakfast and lunch I ate 1/4 of a cake.
The cake? Well, so, I had made penuche fudge, but it didn’t set (here’s my recipe). Who knows what I did wrong THIS time, but there it is. I’ve made it twenty or so times in my life, with about a 50/50 success rate. No, it wasn’t TOO soft, it didn’t pool or drip like caramel, it was a bit more solid than that, but it wasn’t solid enough to cut into blocks.
And so I made a cinnamon-raisin cake to go underneath it, and the penuche “frosting” was perfect. Good times. Anyhow. I recommend making the Penuche Fudge. Period. And if that fails, make the cake for under it.
1 cup packed brown sugar
1 1/4 cups water
1/3 cup butter (I use vegan butter which we make)
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 cups raisins
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Bring brown sugar, water, butter, cloves, nutmeg, cinnamon and raisins to a boil in a pot, and let it boil for 3 minutes. Cool.
Preheat oven to 325 degrees Fahrenheit and grease and flour a cake pan (I used a 9″ round pan).
In a large bowl combine flour, baking powder, baking soda and salt. Add the mixture that you just boiled (again, once it has cooled).
Pour into prepared pan and bake for 55 minutes, or until a toothpick inserted comes out clean.
Allow to cool (preferably on a cooling rack, but a plate will work) before frosting.