Raisin Pudding Cake
|Butter||4 Teaspoon, divided|
|Honey||2⁄3 Cup (10.67 tbs), divided|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped (or seeds)|
|Boiling water||1 Cup (16 tbs)|
Cream together 2 tablespoons of the butter and 1/3 cup of the honey.
Combine dry ingredients.
Add dry ingredients and buttermilk alternately to honey-butter mixture.
Stir in raisins and nuts.
Spread in lightly greased 8-inch-square pan.
Combine the remaining butter and honey and the boiling water.
Pour over batter already in pan.
Bake at 350° 45-60 minutes.