Nice to have but not necessary
- a glass (Pyrex) measuring cup (if not, use a small heat proof bowl)
- a kettle for heating the water (if not, use a pot on the stove)
1 cup/250 mL whole wheat flour
1/4 cup/60 mL brown sugar
2 tsp/10 mL baking powder
1/4 tsp/1 mL salt
1/2 cup/125 mL raisins
1/2 cup/125 mL milk
Sauce (aka "Magic Potion")
1/2 cup/125 mL maple syrup
1 1/2 cups/375 mL boiling water
1 tsp/5 mL butter
1 tsp/5 mL vanilla
Preheat oven to 325F/160C.
Get out a 2 quart/2 L baking dish.
Put the flour, brown sugar, baking powder and salt in the baking dish.
Mix with a fork until well blended.
Add the raisins.
Add the milk.
Stir well until you have a smooth batter.
Spread the batter evenly over the bottom of the dish.
In a glass measuring cup or small bowl, combine the maple syrup, boiling water, butter and vanilla.
Stir until the butter has completely melted.
Pour the sauce gently over the batter.
Do not stir!
Put the baking dish in the oven.
Bake until the cake is golden and the "potion" is bubbling mysteriously - about 30-40 minutes.
I hope that this becomes one of your favorite Halloween desserts!
- Use another type of flour instead of whole wheat.
- Use a non-dairy milk substitute (soy milk, rice milk, etc.) in place of the milk.
- Use 3/4 cup/180 mL brown sugar instead of the maple syrup.
Ideas for making this recipe your own
- Try using another type of dried fruit instead of (or as well as) the raisins. How about dried cranberries? Currants? Diced dried apricots?
- After you pour the "potion" over the cake, the whole mess will look really strange. That's exactly how it should look! Resist the temptation to stir it.
- Serve the cake in bowls. Pour some milk over each serving. Or top with a scoop of vanilla ice cream, or a dollop of whipped cream.
If you enjoy this recipe, you may also like these other Halloween recipes: