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Raisin Spice Cake

 Raisin Spice Cake
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!
12-15 ServingsPrep: 25 min. Bake: 35 min.


  • 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 eggs, beaten
  • Confectioners' sugar


  • 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

2 of 2

Raisin Spice Cake (continued)

Directions (continued)

  • confectioners' sugar. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 340 calories, 8 g fat (2 g saturated fat), 43 mg cholesterol, 207 mg sodium, 64 g carbohydrate, 2 g fiber, 5 g protein.