Recipe by Nancy W. Markey
"A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
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...
Didn't like this at all!
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!
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!
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.
This recipe was rather dry when I mixed it, so I added three eggs, and it has turned out very well.
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.
This cake is so easy and quick to make and every loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Raisin Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 150
** Calories from Fat: 64
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Satisfy your sweet tooth with this nutritious idea.
See how to make a simple, fluffy, and moist yellow cake.
See how to make a pumpkin spice cake with a simple glaze.