Easy Raisin Cake

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Most Helpful Positive Review

Apr 09, 2007

The nutmeg and cinnamon combination was awesome! It smelled so good! But, my cake was a flop; it looked good on the outside but was starchy in the inside... gave the appearance of play dough... too much water? The measurements and temperature were right, and I even left the cake in the oven longer... but...

—Denise Zuriel

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Most Helpful Critical Review

Nov 30, 2009

Didn't like this at all!

—JESSICA

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39 Ratings

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Mar 21, 2005

Very good! I used whole wheat flour and it turned out great! I will probably leave out 1/4c sugar next time, as it is sweeter than I thought- but very delicious. Thank-you!

—CRISTEN1

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Dec 31, 2007

I have tried so many recipes on this site but this is my first review coz I am truly impressed at how such an easy and simplified recipe could taste so good and still be foolproof. It turned out light, moist and even better than some of the best fruit cakes I've tried. At first, I was worried when I saw there were no eggs nor baking powder in the recipe and was wondering how the cake could possibly rise, but it turned out just fine. My husband and kids loved it. I would reduce the sugar to 3/4 cup the next time I bake it only because we like cakes less sweet...but this recipe on its own is really PERFECT! Absolutely for keeps!

—Rena

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Aug 13, 2009

This recipe was rather dry when I mixed it, so I added three eggs, and it has turned out very well.

—Felicity

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May 27, 2005

This was delicious. I also used whole wheat flour, to make it more healthy. It tastes very much like honey cake, but without the honey.

—DUNTEACHN

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Aug 23, 2007

This is very close to my family recipe. Try substituting buttermilk for your liquid instead of the raisin water. Also, we do frost the cake with a Caramel frosting. For the frosting, melt 1/4 c butter in a saucepan on med-low heat. Stir in 1/2 c packed brown sugar and bring to a good boil. Add 2T milk and return to a boil. Remove from heat and stir in 1/2 tsp vanilla and 1 c powdered sugar, sifted. Whisk till smooth and pour over the top of the cake. This will set up nicely, yet still be soft.

—Susan May

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Jul 18, 2008

This cake is so easy and quick to make and every loved it.

—Barbara Y

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Nutrition

Calories
150 kcal
7%

Carbohydrates
20.8 g
7%

Cholesterol
10 mg
3%

Fat
7.2 g
11%

Fiber
0.8 g
3%

Protein
1.9 g
4%

Sodium
129 mg
5%

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

Nutritional Information

Easy Raisin Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 150
** Calories from Fat: 64

% Daily Value *
** Total Fat 7.2g 11 %
** Saturated Fat 2.8g 14 %
** Cholesterol 10mg 3 %
** Sodium 129mg 5 %
** Potassium 78mg 2 %
** Total Carbohydrates 20.8g 7 %
** Dietary Fiber 0.8g 3 %
** Protein 1.9g 4 %
** Sugars 12.1g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 7 %
** Thiamin 10 %
** Niacin 8 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 12 %

* 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.