This is one of my favorite cakes, and when I eliminated gluten from my diet I missed it. So, when I experimented with the recipe and found it tasted just as wonderful with gluten-free flours, I was elated! This recipe hasn’t any eggs —  for those who are dairy-free as well. (Be sure to eliminate the frosting or substitute water for milk).

Recipe

Combine in sauce pan and heat to boiling. Reduce heat and simmer 2 minutes. Cool.

1 cup raisins

1 cup brown sugar (packed)

1 cup water

½ cup butter (1 stick)

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

Sift:

½ cup white rice flour

½ cup sorghum flour

½ cup corn flour

½ teaspoon Xanthan  Gum (a binder)

¼ teaspoon salt

2/3 cup chopped walnuts (optional)

Combine flours with raisin mixture and stir until well mixed. Spoon into 9″ x  9″ square pan — greased.

Bake at 300° F. oven and bake for 50 to 60 minutes. Cool in pan. Frost with gluten free frosting.

Frosting

Mix until smooth and spread on cake when cool:

1 ½ cup confectionary sugar (GF)

2 – 3 tablespoons milk

1 teaspoon GF vanilla

¼ teaspoon white vinegar