Raisin Spice Cake

Raisin Spice Cake

"This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked...aging makes it so much better. She once entered this cake in a contest and won first prize!"
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1 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid. In a mixing bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until cake test done. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.


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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...

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 th...

This was pretty good. Easy to make. Very thick. Moist. I received several compliments on it, but I'm not sure that I'd make it again.

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...

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...

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