Saucy surprise cake


“For a wonderful dessert that is neither cake nor pudding, but a combination, make a saucy surprise cake. The cake, studded with raisins and fragrant with lemon peel, rises to the top of the pan leaving the thick luscious toffee sauce beneath. To serve, cut in squares and spoon sauce over each serving.”

1 1/2 cups sifted enriched flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine, divided
2/3 cup sugar
1 cup milk
1/2 cup seedless raisins
1 lemon, grated peel and juice
1/2 cup light molasses
1 1/4 cups water

Mix and sift flour, baking powder and salt.

Cream 4 tablespoons of the butter. Gradually add sugar; cream until light and fluffy. Add milk alternately with flour mixture, beating until smooth after each addition. Stir in raisins and lemon peel. Spoon into well greased 8-inch square baking pan.

Combine lemon juice, remaining butter, molasses and water in saucepan. Bring to a boil. Remove from heat; pour gently and evenly over batter.

Bake at 350 degrees F for 45 to 50 minutes. Serve warm.

Makes 9 servings
Source: Parade magazine, Sunday, Sep 30, 1962