Easy Raisin Cake

Easy Raisin Cake

Nancy W. Markey 0

"A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies."

Ingredients {{adjustedServings}} servings 150 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
  2. In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
  3. In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
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Reviews 39

  1. 45 Ratings

Denise Zuriel

The nutmeg and cinnamon combination was awesome! It smelled so good! But, my cake was a flop; it looked good on the outside but was starchy in the inside... gave the appearance of play dough... too much water? The measurements and temperature were right, and I even left the cake in the oven longer... but...


Very good! I used whole wheat flour and it turned out great! I will probably leave out 1/4c sugar next time, as it is sweeter than I thought- but very delicious. Thank-you!


I have tried so many recipes on this site but this is my first review coz I am truly impressed at how such an easy and simplified recipe could taste so good and still be foolproof. It turned out light, moist and even better than some of the best fruit cakes I've tried. At first, I was worried when I saw there were no eggs nor baking powder in the recipe and was wondering how the cake could possibly rise, but it turned out just fine. My husband and kids loved it. I would reduce the sugar to 3/4 cup the next time I bake it only because we like cakes less sweet...but this recipe on its own is really PERFECT! Absolutely for keeps!