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

Boiled Raisin Cake I

Recipe by  

"This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings
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Directions

  1. Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
  2. Add vegetable oil and cold water to the raisins.
  3. Mix sugar, flour, spices, baking soda, and salt in a large bowl.
  4. Add the raisin mixture, and stir till just mixed.
  5. Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2003

This cake was really good. It is good in the morning with coffee. I made mine in a bundt pan, and it turned out great.

 
Most Helpful Critical Review
May 07, 2003

My co-worker baked it and brought to office. It tasted GREAT. I tried myself but used a smaller cake pan for thicker cake. It took a longer time to bake and turned out like rock and raisins at top are burnt and bitter. So be sure to follow the recipe and use correct size pan. I'll try again.

 

25 Ratings

Jun 22, 2006

I was looking for something different to make my dad for fathers day. We always make him oatmeal raisin cookies and he always complains that there aren't enough raisins (even when there are so many the cookies barely stay together!) I joked that I finally found a way to extract the essence of raisin (the boiling really does this!) and bake it throughout the cake. Boiling the raisins also makes sure the cake stays nice and moist. I substituted 1/4 of spiced rum for 1/4 of water in the baking and it turned out delicious. Great recipe if you love raisins!

 
Feb 22, 2010

It is a very light, butterless, eggless, milkless cake but it does need improvment. Next time I will reduce sugar (half of it would be OK) and double the spices. I will also use a bigger baking pan. My cake was too thick and moist, even after an hour baking.

 
Oct 01, 2002

thank you so much for this recipe. my grandmother used to make it, and we thought when she passed away that the recipe was gone also, that was 27 yrs ago, so you can imagine how much we missed it.....thank you!!!

 
May 07, 2003

Very good cake, and easy to make. I made this one night while making dinner. I was concerned that there are no eggs (thought it was a mistake), and the batter was really thick (I had to spread it in the pan, not pour). But, I went ahead and the cake turned out just fine.

 
May 30, 2004

I was looking for something to bake without having to make a trip to the grocery store and found this recipe. I too had never boiled raisins and was a bit skeptical. However, this cake turned out wonderful! It was thick, moist and oh-so delicious! I don't understand how anyone could go wrong with this cake. I know that another reviewer had problems but trust me, it's not with the recipe. You can't go wrong!

 
Jun 09, 2006

I know I have a winner when my picky 7 year old is not talking but eating instead. I wasn't surprised when my not so picky 2 year old was munching away. My co-workers raved also. The only thing I canged was I bakend it in a bundt pan and added a glaze when it was cooled for presentation. I will make this cake again!!

 

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Nutrition

  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 84.6 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 206 mg
  • 8%

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

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