Raisin Cake

Photo: Iain Bagwell; Styling: Karen Shinto

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.

Yield: Makes 12 servings
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 433
  • Calories from fat: 18%
  • Protein: 5g
  • Fat: 8.5g
  • Saturated fat: 4.9g
  • Carbohydrate: 87g
  • Fiber: 2.2g
  • Sodium: 595mg
  • Cholesterol: 21mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°. Coat a 9- by 13-in. baking pan with cooking-oil spray and set aside.
  2. 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. 3. Meanwhile, in a large bowl, combine flours, sugar, cocoa powder, baking soda, cinnamon, cloves, allspice, and salt. Set aside.
  4. 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.
  5.  
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