Reviewed: Feb. 4, 2012

This is delicious. I better make sure to write this one down! It's very soft and moist. I used butter instead of shortening and added 3 tsp. vinegar to skim milk, since that's what I had on hand, instead of buttermilk. I'm eating two big pieces right from the pain as I type this. I'm sure it'll get even better with time!

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Reviewer:

lilMTchicK

Reviewed: Dec. 12, 2010

This is a moist dense cake. Adding back the raisin liquid was genius and the raisins are moist, too. The first time I made it was for a church dinner and it was one of 30 desserts, but those who ate it, loved it. I made it a week later for a family party and those who love raisin based baked goods loved it. Not a sweet, sweet cake, but delicious. A good fall cake. Bravo. I will make it again and again.

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Reviewer:

Chef Scott

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ocean City, New Jersey, USA

Living In: Galloway Township, New Jersey, USA

Reviewed: Mar. 7, 2010

Very good. this was good the day I made it but it really was better the next day. I like it better than the sour milk spice cake I made at the same time. Plumping the raisins really does help, and this is a relatively nice recipe. It needed another 25 minutes to bak in my oven. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 31, 2010

This was absolutely delicious! The boiling the raisins step did make a big difference in taste for the better. I substituted butter for shortening as I didn't have any on hand. The texture of the crust was very presentable! Thank you for this recipe!

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6 users found this review helpful