Old-Fashioned Raisin Cake

Transport yourself to the comforting nostalgia of old-fashioned baking with this delightful Old-Fashioned Raisin Cake. Bursting with the rich flavors of brown sugar, molasses, and a medley of spices, this moist and aromatic cake promises to be a timeless treat. Simple to prepare and adorned with plump raisins, it’s a classic recipe that embodies the warmth of traditional home baking.


  • 1 1/2 cups brown sugar
  • 1 1/3 cups water
  • 1/3 cup oil
  • 3 tablespoons molasses
  • 2 cups raisins
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons water
  • 1 teaspoon baking soda


  1. Preheat oven: Preheat your oven to 350°F. Grease a 9×9 baking pan or use cooking spray. Optionally, line the pan with parchment paper or aluminum foil for easy removal.
  2. Prepare raisin mixture: In a saucepan, combine brown sugar, water, oil, molasses, raisins, salt, and spices. Heat over medium-high heat until boiling. Boil for 1 minute, then remove from heat.
  3. Prepare dry ingredients: In a mixing bowl, combine flour and baking powder. Whisk to combine, breaking up any clumps of flour. Set aside.
  4. Activate baking soda: Mix water with baking soda in a small cup until baking soda has dissolved, then stir into the raisin mixture (it will foam up – don’t worry, it’s supposed to!)
  5. Combine wet and dry ingredients: Pour the raisin mixture into the bowl with flour, then stir until just combined.
  6. Bake: Pour batter into the prepared 9×9 pan, then bake for 40-45 minutes or until cooked through. Test with a toothpick if needed.
  7. Cool and serve: Allow the cake to cool in the pan, then cut it into squares. Store at room temperature in an airtight container and savor the delicious flavors of this Old-Fashioned Raisin Cake.
See also  Texas Roadhouse's Rolls


  • For added richness, consider adding chopped nuts like walnuts or pecans to the batter.
  • Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
  • Ensure that the raisin mixture cools slightly before combining it with the flour to avoid cooking the eggs in the batter.

Indulge in the charm of bygone days with this Old-Fashioned Raisin Cake. With its simple yet enticing combination of ingredients and straightforward instructions, this recipe is a testament to the timeless appeal of classic homemade desserts. Share the joy with family and friends, and let the sweet aroma of spices and raisins fill your kitchen with the warmth of tradition. Enjoy the comforting taste of this nostalgic treat!

  1. Can I substitute other types of dried fruit for raisins in this recipe?
  • While raisins are traditional and lend a sweet, chewy texture to the cake, you can experiment with other dried fruits like chopped apricots, cranberries, or even currants. Keep in mind that different fruits may impart varying degrees of sweetness and moisture to the cake, so adjust the quantities accordingly to suit your taste preferences.
  1. Can I use whole wheat flour instead of all-purpose flour for a healthier version of this cake?
  • Yes, you can certainly use whole wheat flour as a substitute for all-purpose flour in this recipe. However, be aware that whole wheat flour may yield a denser texture and slightly nuttier flavor compared to all-purpose flour. Consider blending whole wheat flour with all-purpose flour for a balance of flavor and texture, or try experimenting with alternative flours like spelt or oat flour for a unique twist.
  1. Can I make this cake ahead of time and freeze it for later use?
  • Yes, you can freeze this Old-Fashioned Raisin Cake for future enjoyment. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe container or resealable plastic bag, then store it in the freezer for up to 2-3 months. To thaw, simply remove the cake from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator. For best results, consume the cake within a few days of thawing.
  1. What can I do if I don’t have molasses on hand?
  • If you don’t have molasses available, you can substitute it with an equal amount of dark corn syrup or maple syrup for a similar depth of flavor and moisture. Alternatively, you can combine equal parts honey and brown sugar as a makeshift molasses substitute. Keep in mind that while these alternatives may not replicate the exact flavor profile of molasses, they will still contribute to the overall richness and sweetness of the cake. Experiment with different substitutes to find the combination that best suits your taste preferences.
See also  Long John Silver’s batter

Leave a Comment