Raisin Cake Recipe - Allrecipes.com
Raisin Cake Recipe
  • READY IN hrs

Raisin Cake

Recipe by  

"This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply."

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Ingredients Edit and Save

Original recipe makes 1 - 8x4 inch loaf pan Change Servings
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Directions

  1. In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
  3. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Nov 21, 2002

Great! Family of 7 children..all loved it! Thanks..submit more vintage recipes..love them...!

 
Aug 29, 2002

Five stars for vegans and those who don't have the standard eggs, milk or butter on hand, three or four stars for everyone else. I enjoyed it and it had a unique, spicy taste, but it's not the best cake I've ever made.

 

8 Ratings

Apr 25, 2007

Love this cake! I started making it for my two vegan sons but it's a favorite around our house, too. I've tried two different versions but this version (boiling the spices) gives better flavor and nice color, too.

 
Oct 14, 2011

Excellent recipe- it produced a dense, moist loaf that was excellent for breakfast or a light snack. Be sure to sift the dry ingredients just as the recipe says. I also adjusted the spices to suit my taste- 1 1/2 tsps cinnamon, 1 tsp freshly grated nutmeg and 1/4 tsp ground cardamom. Yummy! :)

 
Sep 18, 2009

I used coconut oil instead of shortening and, instead of brown sugar, used about 75% Evaporated Cane Juice and 25% a combo of Yacon syrup and agave nectar. Bake time 50 minutes. It turned out divinely. GREAT for dessert, even unfrosted.

 
Mar 16, 2008

I multiplied the recipe by 1.5 to make a double-layer cake in 8" pans and it worked well (see photo!). We found the cake delicious (I used a vegan "buttercream" frosting and raisins for decoration) but it turned out somewhat dry; not sure why. Next time I will do something to add more moisture, maybe a little more shortening or some milled flaxseed.

 
Dec 04, 2013

Excellent recipe,been baking a lot so ran out if eggs,gave this recipe a shot,super simple ,only change I made was add 1/2 cup butter ,did not have shortening ! Will be making this cake several more times before the year ends:) thank you terry:))

 
Nov 06, 2013

love this recipe! easy, fool proof! I could send a picture of some crumbs. Maybe next time I'll add a photograph.

 

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Nutrition

  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 53.5 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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