Cake cooked in water

Ingredients for 1 servings:

• 500 g flour
• 2 packets of baking powder
• 220 g sugar
• 90 g sunflower margarine, melted and cooled
• 110 g oil, neutral
• 8 m.-sized eggs
• 125 g raisins

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wet a clean cloth measuring approximately 40 x 40 cm and wring it out well. Bring about 6 liters of water to a boil in a large saucepan with a capacity of 8-10 liters. Pour hot water over the raisins and let them drain after a few minutes. Beat the eggs very well. Put the flour in a large bowl and stir in the baking powder and sugar. Add the melted, cooled margarine, oil, and beaten eggs and mix well with a wooden spoon or by hand. Finally, briefly stir in the raisins. It’s best to place the cloth in a bowl, fill it with the dough, gather all the corners together, and tie it tightly with kitchen string about 5 cm above the dough. Now add it to the boiling water and simmer gently for 2 hours, turning occasionally. It’s normal for the dough to float on top of the water. If anyone wants to try it out and has any questions, I’m happy to help! This recipe comes from the island near Caledonia, where we spent six years. It’s mainly made for large celebrations like weddings. Since many families on the island still don’t have ovens, I assume that’s why this recipe was invented.