Raisin cake grapes." Some recipes in the United States circa the early 1900s utilized lard as an ingredient, which could be used instead of butter. Boiled raisin cake is a type of raisin cake whereby various ingredients are first boiled, after which the batter is placed in cake pans then baked. It is sometimes prepared with the omission of some standard cake ingredients, such as butter, eggs or milk. Boiled raisin cake may have a moist consistency. The cake dates back to the time of the American Civil War (1861–1865), when it was prepared in frontier areas using the Dutch oven. Basic
Pandan cake Pandan cake Pandan cake is a light, fluffy, green-colored sponge cake of Southeast Asian origin, flavoured with the juice of "Pandanus amaryllifolius" leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, Philippines, Singapore, Vietnam, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among Indo community, due to its historical colonial ties with Indonesia. In 2017, CNN named pandan cake as the national cake of Malaysia and Singapore, one of favorite cakes from around the world. The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine,