Glazed Raisin Sheet Cake Recipe

5 1 1
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Glazed Raisin Sheet Cake Recipe

Read Reviews
5 1 1
Publisher Photo
This dessert is full of plump raisins and cinnamon. I like it because it's quick and easy to make.—Betty Bonker, Egg Harbor, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups raisins
  • 1-1/4 cups boiling water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon butter, softened
  • 3 to 4 tablespoons milk

Directions

Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside.
In a large bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture alternately with reserved raisin liquid. Fold in raisins. Pour into a greased 15x10x -in. baking pan.
Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Pour over warm cake and spread evenly. Cool before cutting. Yield: 24 servings.
Originally published as Glazed Raisin Sheet Cake in Taste of Home June/July 2002, p54

Nutritional Facts

1 piece: 250 calories, 9g fat (5g saturated fat), 40mg cholesterol, 218mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups raisins
  • 1-1/4 cups boiling water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon butter, softened
  • 3 to 4 tablespoons milk
  1. Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside.
  2. In a large bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture alternately with reserved raisin liquid. Fold in raisins. Pour into a greased 15x10x -in. baking pan.
  3. Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Pour over warm cake and spread evenly. Cool before cutting. Yield: 24 servings.
Originally published as Glazed Raisin Sheet Cake in Taste of Home June/July 2002, p54

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MY REVIEW
Zepeety User ID: 1368202 134716
Reviewed Jan. 12, 2012

"This is easy to make, makes a lot and my kids don't even mind the raisins."

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