Sweet and sour Raisins are always a favorite with bakers.
Time Required: 1 Hour 20 Minutes
3 Cups Flour/Maida
2 Cups Black Raisins
1 Cup Pistachios
2 Cups of Water
2 Cups of Sugar
3/4 Cup of Unsalted Butter
1½ Cup Yogurt/Curd
1/5 tsp Baking Soda
2tsp all Spice powder (Cinnamon + Cloves + Peppercorns + Saunf/Aniseed)
1tsp Vanilla Essence
Deseed the Raisins and chop very finely. Sieve Flour with Soda, Salt and Spices and keep it aside.
Heat water and boil the Raisins in it until all the water is absorbed. Add Butter stir for 2 minutes. Remove from fire.
Remove Raisin mixture into a mixing bowl. Now add Flour and Sugar alternatively along with Yogurt. Mix well after each addition.
Lightly dust Pistachios with flour. Add Pistachios and Vanilla Essence to the mixture and mix well.
Transfer to a greased baking tin and bake for 45 minutes at 250 degree F.
Let it cool and upturn the cake on a dry surface. Cut Eggless Raisin cake into slices and dust sugar powder over the slices and serve.