Reviewed: May 30, 2011

Very good!

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Cooking Level: Expert

Reviewed: May 3, 2011

Wonderful! Delicious!!

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American

Cooking Level: Intermediate

Reviewed: Apr. 18, 2011

This cake was really yummy & moist. It stayed very moist even after a few days. Everyone in my house loved it - I doubled the walnuts, added 1 tspn. vanilla extract & 1 tspn. walnut extract to the raisin mixture (after cooling). I also substituted margarine for butter because I didn't have any and it was fine.

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yammuffin

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 23, 2010

OMG this cake is to DIE for!!!! Soooo moist and yummy!!!! I used a bundt pan and 1tsp salt and it came out awesome!!!

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3 users found this review helpful

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Sharon Anne

Cooking Level: Expert

Home Town: Ludlow, Massachusetts, USA

Living In: Warren, Massachusetts, USA

Reviewed: Jun. 15, 2009

WOW!! This is an amazing cake! I was reading through the bible and realized that the food "raisin cake" was mentioned and eaten alot as part of the hebrew tradition. So I was inspired to look for a "raisin cake" recipe. Though I'm sure this is not a traditional hebrew recipe, it sure is delectable!! As another reviewer did, I also made mine in a bundt pan. Incredibly moist, just enough sweetness to it and so very easy to make. Thanks for sharing. I will be making this often.

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VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

Reviewed: Jun. 14, 2009

This cake turned out delicious! It was very easy to make. I made the cake in a bundt cake pan and it came out perfect! Smells good and tasted even better! Will definitely make again.

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Azita

Living In: Tampa, Florida, USA

Reviewed: Feb. 16, 2009

This is our first raisin cake and it was Very Easy & Very Good. We baked ours for 35 minutes , to be super it was super moist and good. Then it wasn't over cooked. When the raisins and water were done boiling i removed them from the heat & put the butter & sugars right into the hot water to melt. I didn't wait for it to cool. Just went ahead and mixed in the flour and other ingredients. We didn't add the nuts. We also sprinkled 10X sugar on top. Came out great, will be making again. Thanks

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STARAJOY

Cooking Level: Beginning

Living In: Liberty, Pennsylvania, USA

Reviewed: Dec. 16, 2008

I tried this yesterday and it was a big hit. Very easy to make with ingredients that are on hand. Very moist. I used golden raisins( didn't have enough regular ones)ans pecans instead of walnuts. I will definately make this one again. Sweet and moist enough without a glaze

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healthycooker

Cooking Level: Expert

Living In: Phenix City, Alabama, USA

Reviewed: Jun. 20, 2007

I got to give this one a five. It was Super easy and really good. However I did let mine cook for one hour just to be on the safe side of done.

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Cristina

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Memphis, Tennessee, USA

Reviewed: Jun. 2, 2000

. Very moist and delicious.I frosted the cake with cinnamon frosting.I feel cooking time is not enough because after 40 minutes the cake was still not done.

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12 users found this review helpful