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Raisin Cake

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 1 hr
Yield Makes 12 servings
This raisin cake has humble, homey appeal—it's the kind of cake you want to eat for breakfast or as an after-school snack on a rainy day.


  • Cooking-oil spray
  • 2 cups raisins
  • 1/2 cup butter, cut into chunks
  • 2 cups all-purpose flour
  • 2 cups whole-wheat pastry flour
  • 2 cups sugar
  • 1 tablespoon Dutch-processed unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon salt

Nutrition Information

  • calories 433
  • caloriesfromfat 18 %
  • protein 5 g
  • fat 8.5 g
  • satfat 4.9 g
  • carbohydrate 87 g
  • fiber 2.2 g
  • sodium 595 mg
  • cholesterol 21 mg

How to Make It

  1. Preheat oven to 350°. Coat a 9- by 13-in. baking pan with cooking-oil spray and set aside.

  2. In a medium saucepan, bring raisins and 3 cups water to a boil. Reduce heat to maintain a steady simmer and cook until very tender, about 15 minutes. Remove from heat, add butter, and let sit until butter melts.

  3. Meanwhile, in a large bowl, combine flours, sugar, cocoa powder, baking soda, cinnamon, cloves, allspice, and salt. Set aside.

  4. Stir raisin-butter mixture into flour mixture. Transfer batter to prepared pan and bake until a toothpick or knife inserted in the center comes out clean, about 45 minutes. Serve cake warm or at room temperature.