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1 cup brown sugar
1 1/4 cup water
1 cup raisins
2 ounces of citron, cut fine
1/3 cup of fat
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
4 teaspoon baking powder
1 cup cornmeal, ground fine
1 cup rye flour
NB: This cake is wheat-free not gluten-free.
Boil sugar, water, fruit, fat and salt together for 3 minutes. Cool. Sift together the dry ingredients and add the cooled fruit mixture. Mix thoroughly. Bake in a greased loaf pan at 375 degrees for about 45 minutes. Makes one loaf cake.
Variation: To make this cake GF, replace the rye flour with your favourite GF flour or flour blend.
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