Reviewed: Nov. 30, 2009

Didn't like this at all!

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Mrs. D

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 13, 2009

I scaled down the recipe to get 12 servings and made it in a 6x9" pan. did not have to add eggs...it was quite moist.

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AAA

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Reviewed: Aug. 13, 2009

This recipe was rather dry when I mixed it, so I added three eggs, and it has turned out very well.

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Felicity

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Reviewed: May 5, 2009

Very good cake and easy to make! Very moist! Will be making again!

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KRISBBB

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

GREAT!!! You'll love it!

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American

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

This recipe was delicious on its own! I added a few things to it to make it sweeter like homemade caramel sauce on top and some slivered almonds/chocolate chunks. i also made an icing with cinnamon whipped cream. My family was pretty impressed by the cake. thank youuuu

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Sidra24

Cooking Level: Intermediate

Living In: Palatine, Illinois, USA

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Reviewed: Oct. 27, 2008

Delicious and easy!

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cellar_door8

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Reviewed: Jul. 18, 2008

This cake is so easy and quick to make and every loved it.

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Barbara Y

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Reviewed: May 26, 2008

Simply marvelous!! This recipe it's extremely easy and fun to make, and the taste... delicious.

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Ana

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

Very good. I cut down the sugar to 3/4 cup, but it was still a little to sweet for me. I will bake this again with less sugar, then it will be perfect!

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Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 31, 2007

I have tried so many recipes on this site but this is my first review coz I am truly impressed at how such an easy and simplified recipe could taste so good and still be foolproof. It turned out light, moist and even better than some of the best fruit cakes I've tried. At first, I was worried when I saw there were no eggs nor baking powder in the recipe and was wondering how the cake could possibly rise, but it turned out just fine. My husband and kids loved it. I would reduce the sugar to 3/4 cup the next time I bake it only because we like cakes less sweet...but this recipe on its own is really PERFECT! Absolutely for keeps!

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Rena

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Reviewed: Nov. 20, 2007

i love this cake it's so moist,and very easy to make.i didn't have any nuts but it turned out nice without them. will make again thanks.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 9, 2007

Very nice. I used 3/4 cup sugar and it was great. I also tried the suggestion for the icing, which was very good too, but thick, I was unable to pour it. But a very nice old fashioned moist cake. Thank you

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KateP

Cooking Level: Expert

Home Town: Kamsack, Saskatchewan, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 23, 2007

This is very close to my family recipe. Try substituting buttermilk for your liquid instead of the raisin water. Also, we do frost the cake with a Caramel frosting. For the frosting, melt 1/4 c butter in a saucepan on med-low heat. Stir in 1/2 c packed brown sugar and bring to a good boil. Add 2T milk and return to a boil. Remove from heat and stir in 1/2 tsp vanilla and 1 c powdered sugar, sifted. Whisk till smooth and pour over the top of the cake. This will set up nicely, yet still be soft.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Apr. 9, 2007

The nutmeg and cinnamon combination was awesome! It smelled so good! But, my cake was a flop; it looked good on the outside but was starchy in the inside... gave the appearance of play dough... too much water? The measurements and temperature were right, and I even left the cake in the oven longer... but...

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Denise Zuriel

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Nov. 2, 2006

Oh my goodness! This cake was delicious. I didn't have any nuts, but it still tasted very good. I will definitely make this again.

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sweetnsassy

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 20, 2005

A cake that speaks for itself. Excellent in every way. A family favorite, very spongy. Loved by all.

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Zelda

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Reviewed: May 27, 2005

This was delicious. I also used whole wheat flour, to make it more healthy. It tastes very much like honey cake, but without the honey.

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: Mar. 21, 2005

Very good! I used whole wheat flour and it turned out great! I will probably leave out 1/4c sugar next time, as it is sweeter than I thought- but very delicious. Thank-you!

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CRISTEN1

Cooking Level: Expert

Living In: Fenton, Michigan, USA

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Easy Raisin Cake

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