Raisin Cake

Raisin Cake

10

"This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply."

Ingredients

1 h 30 m {{adjustedServings}} servings 270 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
  3. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.
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10
  1. 10 Ratings

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Great! Family of 7 children..all loved it! Thanks..submit more vintage recipes..love them...!

Five stars for vegans and those who don't have the standard eggs, milk or butter on hand, three or four stars for everyone else. I enjoyed it and it had a unique, spicy taste, but it's not the b...

Love this cake! I started making it for my two vegan sons but it's a favorite around our house, too. I've tried two different versions but this version (boiling the spices) gives better flavor...