Raisin Snack Cake Recipe

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

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5 1 2
Publisher Photo
Ana Colon in Wisconsin Rapids, Wisconsin enjoys whipping up a batch of these down-home delicious raisin bars for breakfast, coffee breaks or dessert. “They couldn’t be much quicker or easier to make,” she says.
Recommended: 28 Best Fall Cakes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1/3 cup raisins
  • 3 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Directions

Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
In a small mixing bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins.
Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 8 servings.
Originally published as Raisin Snack Cake in Cooking for 2 Winter 2006, p54

Nutritional Facts

1 each: 106 calories, 5g fat (3g saturated fat), 38mg cholesterol, 105mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1/3 cup raisins
  • 3 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  1. Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
  2. In a small mixing bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins.
  3. Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 8 servings.
Originally published as Raisin Snack Cake in Cooking for 2 Winter 2006, p54

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rkane User ID: 923393 242587
Reviewed Jan. 26, 2016

"Excellent and easy. I used two mini loaf pans (5x3). The smaller size made it easier to remove. I also used the back of a spoon to "pat down" the sugar topping. Everyone is always asking for a copy of this recipe."

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