This "Booze Cake" is a classic Depression-era or early 20th-century spice cake recipe that features raisins, cloves, cinnamon, and chopped nuts for bold, comforting flavor. The cake gets its whimsical name from the "raisin juice" boiled with spices, a technique that was often used in place of alcohol during Prohibition, though it mimics the deep, rich essence found in liqueur cakes. Moist, aromatic, and perfectly spiced, this cake is a timeless treat served with afternoon coffee or as a humble holiday dessert.
Ingredients
- 1 cup sugar
- ½ cup shortening
- 2 tsp baking soda
- ¼ tsp ground cloves
- 1 cup raisins
- 1½ cups flour
- 2 eggs
- ½ cup chopped nuts
- 1 tsp vanilla
- ½ cup raisin juice (see instructions)
- ¼ tsp cinnamon
Instructions
Step 1: Boil Raisins
- Boil 1 cup raisins in ½ cup water for several minutes.
- Reserve the juice and set aside both the raisins and liquid to cool.
Step 2: Prepare Batter Base
- In a large bowl, cream together sugar and shortening.
- Add eggs and vanilla; beat until well mixed.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, cinnamon, and cloves.
Step 4: Mix Ingredients
- Gradually add the dry ingredients to the wet mixture.
- Stir in chopped nuts, boiled raisins, and the reserved raisin juice.
Step 5: Bake
- Pour into a greased 9×13 baking pan.
- Bake at 350°F for 35 minutes or until a toothpick comes out clean.
Tips
- Substitute butter for shortening for a richer flavor.
- Add ¼ tsp nutmeg for deeper spice complexity.
- Fold in ½ cup chopped dates for added texture.
- For a “boozy” twist, replace raisin juice with spiced rum or brandy.
Nutrition
Calories: 271kcalCarbohydrates: 39gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 198mgPotassium: 136mgFiber: 1gSugar: 17gVitamin A: 41IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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