Raisin Cake

  • Recipe By
  • Published Sep 11th
  • Ready In1h 30m
  • Servings12
  • Calories270
This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.

Raisin Cake Ingredients

The following are the ingredients needed to make delicious Raisin Cake for 12 servings:

  • 1 cup packed brown sugar
  • 1 1/4 cups water
  • 1/3 cup shortening
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 cups raisins
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Raisin Cake Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 30m

To cook Raisin Cake, you need about 20 minutes of preparation time. The time needed to cook this Raisin Cake is about 1 hour , and you can serve your Raisin Cake within 1 hour 30 minutes . The following are the steps to cook Raisin Cake easily:

  1. 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. 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. 3 In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
  4. 4 Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.

Nutrition Facts

Per Serving: 270 calories; 6.1 grams of fat; 53.5 grams of carbohydrates; 2.9 grams of protein; 0 milligrams of cholesterol; 337 milligrams of sodium.

  1. Sep 4th 2015

    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 ...

  2. Aug 24th 2014

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

  3. Dec 4th 2013

    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 seve ...

  4. Oct 14th 2011

    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 t ...

  5. Sep 17th 2009

    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 ou ...

  6. Mar 16th 2008

    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 deco ...

  7. Apr 25th 2007

    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 fl ...

  8. Sep 16th 2001

    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 t ...

  9. Sep 12th 2001

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