Raisin Cake

Raisin Cake Recipe

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Diane Babcock


We jokingly called this "20 lb. cake" when we were younger, because it is rather "heavy". However, the taste is excellent.


★★★★★ 1 vote

Depends on how big you cut the pieces
15 Min
1 Hr


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  • 1 lb.
    sticky raisins
  • 2 c
    hot water
  • 2 c
  • 1/2 c
  • 3 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 4 c

How to Make Raisin Cake


  1. Boil raisins (we have used Muscat Raisins, but they are no longer available. So, any large sticky raisins should be okay) in 1½ cups of the water for 7 minutes, set aside to cool to lukewarm.
  2. Cream sugar and shortening together in a large bowl.
  3. Add remaining dry ingredients, mix well.
  4. Add raisins and water, put remaining ½ cup water in pan to rinse and also put into batter. Mix well.
  5. Pour into a greased and floured pan (usually about a 9X13). Bake at 375º for about 45 minutes or until a straw or toothpick inserted near center comes out clean.
  6. Cool. Frost if desired. My sister and I like it with butter cream frosting.

Printable Recipe Card

About Raisin Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: English
Hashtag: #raisin

Show 2 Comments & Reviews

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