Raisin Spice Cake Recipe

5 1 2
Raisin Spice Cake Recipe
Raisin Spice Cake Recipe photo by Taste of Home
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Raisin Spice Cake Recipe

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5 1 2
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This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked...aging makes it so much better. She once entered this cake in a contest and won first prize!
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 2 cups raisins
  • 1-1/2 cups water
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 3 large eggs, beaten
  • Confectioners' sugar

Directions

In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid.
In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar. Yield: 12-15 servings.
Originally published as Raisin Spice Cake in Reminisce September/October 1992, p49

Nutritional Facts

1 piece: 340 calories, 8g fat (2g saturated fat), 43mg cholesterol, 207mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 5g protein.

  • 2 cups raisins
  • 1-1/2 cups water
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 3 large eggs, beaten
  • Confectioners' sugar
  1. In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid.
  2. In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. baking pan.
  3. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar. Yield: 12-15 servings.
Originally published as Raisin Spice Cake in Reminisce September/October 1992, p49

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mandybird208 User ID: 5624329 219961
Reviewed Feb. 7, 2015

"I could not get enough of this cake! I love the flavor and the raisins just make it so yummy!"

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