Puligi 1/2 size

I often crave the puligi but it makes so much that I get put off so I finally halved the recipe so It's just as easy as making a cake. I also made it in loaf pans so that they bake faster...Enjoy!

Butter and flour your pans of preference, I used 2 bread loaf pans but you can use 2x8"or 9"round pans or a bundt pan what ever you have on hand.

PULIGI

Burnt Sugar mixture:
1 cup sugar
1 cup hot water or coconut cream
1 teaspoon vanilla
In a non stick  pan, melt sugar on medium hi heat stirring with a wooden spoon until desolved, reduce heat to low stirring constantly with a wire whisk, add hot water and vanilla until sugar and water are well combined turn heat off, set aside until batter is ready.  

In a bowl combine:
3-1/2 cup flour
2-1/4 teaspoon baking soda
1-1/2 tablespoon cinnamon
1-1/2 teaspoon nutmeg
1 cup raisins , blend together with wire whisk, set aside

Wet ingredients, in another bowl beat together
1 cup sugar
1/2 cup butter softened 
2 eggs
1 can evaporated milk (or 1-1/2 cups whole milk)
1/2 cup water
Combine with flour mixture to make a batter beat about 3 minutes add burnt sugar mixture combine well

and Pour into prepared baking pans, cover tightly with heavy or doubled foil and bake on 350f/180c oven temperature, for 40 to 50 minutes, insert a toothpick in the middle of the pan if it comes out clean puligi is done.

Notes
*Raisins
Ok I love raisins in my puligi but not everyone does but by all means please do add them if you like
I actually forgot to put them in a couple of times so I made stewed raisins so anyone can add then if they like.