Raisin Pudding Cake With Caramel Sauce
|All purpose flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
Sift together flour, sugar, baking powder, salt, and cinnamon into a mixer bowl.
Add milk, raisins, and nuts.
Mix lightly to combine ingredients.
Spread batter into a lightly greased 2-quart glass casserole.
Microwave water in a 2-cup glass measure at HIGH 2 minutes.
Add butter and brown sugar.
Stir mixture to dissolve sugar and butter.
Pour over cake batter.
Do not stir.
Microwave at MEDIUM 13 to 15 minutes.
Rotate dish 1/4 turn at 3 minute intervals.
Let cake stand 5 minutes before serving.