Raisin Cake is a classic old-fashioned dessert that captures the warmth and richness of traditional baking. The recipe uses boiled raisins to create a moist and flavorful cake, sweetened with dark brown sugar and flavored with vanilla and maple extract. With its warm spice notes and dense crumb, this cake has long been a family favorite for gatherings and cozy occasions. It’s simple, hearty, and best enjoyed with a cup of coffee or tea, evoking the comfort of homemade baked goods that never go out of style.
Ingredients
- 16 oz raisins (1 box)
- 2 cups water
- 2 eggs
- 2 cups dark brown sugar
- 1 stick oleo (or butter, ½ cup)
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp maple flavoring
- all-purpose flour (enough to make batter slightly thicker than cake batter, about 2½–3 cups)
Instructions
Step 1: Prepare Raisins
- Place raisins and 2 cups water in a saucepan.
- Boil until water reduces to ½ cup.
- Set aside to cool.
Step 2: Cream Wet Ingredients
- In a bowl, cream together 2 eggs, 2 cups dark brown sugar, and 1 stick oleo (butter).
Step 3: Add Leavening & Seasoning
- Mix in salt, baking soda, and baking powder until combined.
Step 4: Add Flavorings
- Stir in vanilla extract and maple flavoring.
Step 5: Incorporate Raisins
- Add cooked raisins while still warm.
Step 6: Add Flour
- Gradually mix in flour until batter is slightly thicker than cake batter.
- Stir or beat well by hand until smooth.
Step 7: Bake
- Pour into a greased loaf pan (13x9x2).
- Bake at 350–375°F for about 35 minutes, or until a toothpick inserted comes out clean.
Tips
- Simmer raisins gently so the liquid reduces to ½ cup without scorching.
- Let the cooked raisins cool slightly before adding to the batter to avoid scrambling the eggs.
- Line or grease the 13×9×2 inch pan well to prevent sticking due to the brown sugar content.
- Add warm spices (cinnamon or nutmeg) if you prefer a spiced raisin cake.
- Substitute part of the water with strong brewed tea for deeper flavor in the raisin mixture.
- Fold in chopped walnuts or pecans for added texture if nuts are desired.
- A simple glaze or powdered sugar dusting can be added after cooling for a sweeter finish.
- If batter seems too thin, add a little extra flour; the recipe notes it should be “a little thicker than most cake batter.”
- Test doneness with a toothpick in the center; it should come out clean.
- This cake keeps well; store tightly wrapped for enhanced flavor the next day.
Nutrition
Calories: 280kcalCarbohydrates: 54gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 34gVitamin A: 150IUVitamin C: 1mgCalcium: 45mgIron: 1.8mg
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