Recipe by Marcie Smith
"This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up."
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This cake was really good. It is good in the morning with coffee. I made mine in a bundt pan, and it turned out great.
My co-worker baked it and brought to office. It tasted GREAT. I tried myself but used a smaller cake pan for thicker cake. It took a longer time to bake and turned out like rock and raisins at top are burnt and bitter. So be sure to follow the recipe and use correct size pan. I'll try again.
I was looking for something different to make my dad for fathers day. We always make him oatmeal raisin cookies and he always complains that there aren't enough raisins (even when there are so many the cookies barely stay together!) I joked that I finally found a way to extract the essence of raisin (the boiling really does this!) and bake it throughout the cake. Boiling the raisins also makes sure the cake stays nice and moist. I substituted 1/4 of spiced rum for 1/4 of water in the baking and it turned out delicious. Great recipe if you love raisins!
It is a very light, butterless, eggless, milkless cake but it does need improvment. Next time I will reduce sugar (half of it would be OK) and double the spices. I will also use a bigger baking pan. My cake was too thick and moist, even after an hour baking.
Very good cake, and easy to make. I made this one night while making dinner. I was concerned that there are no eggs (thought it was a mistake), and the batter was really thick (I had to spread it in the pan, not pour). But, I went ahead and the cake turned out just fine.
I was looking for something to bake without having to make a trip to the grocery store and found this recipe. I too had never boiled raisins and was a bit skeptical. However, this cake turned out wonderful! It was thick, moist and oh-so delicious! I don't understand how anyone could go wrong with this cake. I know that another reviewer had problems but trust me, it's not with the recipe. You can't go wrong!
thank you so much for this recipe. my grandmother used to make it, and we thought when she passed away that the recipe was gone also, that was 27 yrs ago, so you can imagine how much we missed it.....thank you!!!
Good, but it tasted more like a spice bread than a cake. However, given how easy it was to make and how few ingredients it required, I'd say it was a big success. I made two layers, spread a layer of grape jam in between, and then iced it with cream cheese frosting. All in all, it was a success.
* Percent Daily Values are based on a 2,000 calorie diet.
Boiled Raisin Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 436
** Calories from Fat: 88
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