Raisin Cake

Raisin Cake


"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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1 h 30 m servings 270 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.



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

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 b...

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...

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 di...

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 su...

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 decorati...

Cake came out moist and for Someone who doesn't like cakes,I enjoyed this. Hubby also loved it.

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 ...

I wanted something sweet, but was out of the basic baking supplies. I put this recipe together in 1,2 3 substituting coconut oil for shortening and adding a few choc chips to the mix. My swee...