Aunt Rosie'S Raisin Cake
A moist, fruity raisin cake with rich flavors, perfect for tea or dessert, appealing to those who love sweet, fruity baked treats with a tender crumb.
Ingredients
Instructions
- Cook raisins in water for 10 minutes in a saucepan large enough to mix the cake.
- Remove from heat and add the oleo cut into fourths.
- Let the mixture cool.
- Stir in the beaten egg and vanilla extract.
- Add sugar, sifted flour, soda, and salt to the mixture.
- Beat until smooth.
- Pour the batter into a prepared pan.
- Bake at 350°F for 35 minutes or until a tester inserted in the center comes out clean.
- Allow to cool. Optional: sprinkle with powdered sugar or frost with your favorite icing.
Tips & Substitutions
To enhance the flavor, consider soaking the raisins in warm water or orange juice for 30 minutes before using. If you don’t have oleo, unsalted butter can be used as a substitute. For a healthier twist, try substituting half of the sugar with applesauce. This cake can also be made with whole wheat flour for added nutrition.
Serving Suggestions
This moist raisin cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a light glaze. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack. For a more decadent dessert, serve alongside whipped cream or ice cream. Consider serving it with a side of Calico Slaw for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, simply warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Rosie'S Raisin Cake contains roughly 438 calories, with 6g protein, 96g carbohydrates, and 4g fat. It is a good source of potassium (16% of the Daily Value), calcium (14% of the Daily Value), and protein (13% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of raisins?
Yes, you can substitute raisins with other dried fruits such as currants, chopped dates, or diced apricots. Just be mindful of the sweetness and adjust the sugar accordingly if using sweeter fruits.
What pan size should I use for this recipe?
For this cake, a 9-inch round or square baking pan works well. Alternatively, you could use a loaf pan for a different presentation. Just keep an eye on the baking time, as it may vary slightly.
Is this cake suitable for freezing?
Absolutely! This raisin cake freezes well. Allow it to cool completely before wrapping slices tightly in plastic wrap and then foil. Thaw the slices in the refrigerator overnight when you're ready to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).