Reviewed: Oct. 7, 2009

hmmm...wasn't exactly what i was expecting....very dense for my taste...did improve over the days, though.

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monica

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Reviewed: Sep. 9, 2009

Fabulous!

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2ys4you

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Lachine, Quebec, Canada

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Reviewed: Jun. 11, 2009

Great smelling and tasting cake! Especially good in the morning with coffee. I followed the recipe except, it was done after only 40 minutes. It doesn't need any icing, but I did add powedered sugar to the top to make it look pretty! Next time I will add nuts! Yummm

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: May 19, 2009

The cake looks so wonderful.I topped it with Chocolate chips. It tastes good like the bread pudding my mum used to make.I also added some chocolate sprinkles to the flour mixture.

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floyoke

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Reviewed: Mar. 25, 2008

Easy to make and good with coffee in the morning, but not something really special.

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MIHAELA

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Reviewed: Aug. 1, 2007

Well, I consider myself a pretty good baker, and this just didn't turn out so well. It came out more like dense, bread-like gingerbread than a cake. It was also pretty dry, and I baked it for 8 minutes less than the amount of time the recipe called for. It only had a 1/2 cup of oil in the enitre recipe, so I should have known going into this that it would be more bread-like. Also, the raisins that were on the top of the cake browned too much and didn't taste all that good. The spice combination was good, and perhaps if I add a glaze or frosting next time, that would help. Note--This definitely tasted better the second day, and also the longer it sat...

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penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 9, 2007

This recipe brought back many fond memories, I grew up with this cake being made by Mom every second week! Great flavor, easy to put together, lasts as long as your family will let it! Thanks for this great recipe!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 22, 2006

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!

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starshadow

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 9, 2006

I know I have a winner when my picky 7 year old is not talking but eating instead. I wasn't surprised when my not so picky 2 year old was munching away. My co-workers raved also. The only thing I canged was I bakend it in a bundt pan and added a glaze when it was cooled for presentation. I will make this cake again!!

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Angela

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Reviewed: May 30, 2004

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!

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Apr. 14, 2004

Very nice recipe. I'd never boiled raisins before, but I followed the recipe exactly and it turned out well.

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 30, 2002

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!!!

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BAMAFAN62

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Reviewed: May 31, 2000

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.

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Vivian Lee

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Reviewed: May 11, 2000

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.

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BMDSINGLE

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Reviewed: May 1, 2000

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.

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Brenda

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Reviewed: Apr. 9, 2000

Thank you so much for this wonderful recipe. My Mom use to make this very cake over 50 years ago, and I have tried many raisin cake recipes over the years in order to recreate it, but without any success. So thank you for bringing back a piece of our childhood for my sister and me. I know exactly where to find this recipe now.

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