Baked Raisin Cake
A moist and flavorful raisin cake infused with warm spices like ginger and cinnamon. The natural sweetness of raisins pairs beautifully with the aromatic spices, making it a delightful treat suited for dessert or tea time. Perfect for those who enjoy fruity, spiced baked goods with a tender crumb.
Ingredients
Instructions
- Boil raisins and let cool.
- Reserve 1 cup of raisin water.
- Cream sugar and butter together.
- Add beaten eggs.
- Sift dry ingredients (flour, ginger, cinnamon, baking soda).
- Alternately add sifted dry ingredients and raisin water to the creamed mixture.
- Fold in cooled raisins.
- Pour batter into a greased baking pan.
- Bake at 375°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the butter with applesauce for a lower-fat version. If you prefer a spicier cake, add a pinch of nutmeg or cloves. Make sure to chop the raisins for a more even distribution throughout the cake, similar to how it's done in Tara'S Favorite Oatmeal Raisin Cookies.
Serving Suggestions
Serve the baked raisin cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with whipped cream or vanilla ice cream for dessert. This cake also makes an excellent accompaniment to coffee or tea during afternoon gatherings, making it a delightful treat reminiscent of Grandmother'S Applesauce Cake.
Storage & Reheating
Store any leftover baked raisin cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy cold with a cup of tea.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Raisin Cake contains roughly 383 calories, with 5g protein, 52g carbohydrates, and 18g fat. It is a good source of vitamin C (18% of the Daily Value), calcium (12% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
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 chopped dates, cranberries, or apricots. Just make sure to adjust the sweetness according to the fruit's natural sugars. Each fruit will bring its own unique flavor to the cake, enhancing its overall taste.
What can I do if my cake is too dry?
If your cake turns out dry, you can soak slices in a simple syrup made of equal parts sugar and water heated until dissolved. Alternatively, serve it with a drizzle of honey or a spread of butter to add moisture and flavor. This can help revitalize the cake and make it more enjoyable.
Can this recipe be made gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend includes a binding agent like xanthan gum for the best texture. This adaptation makes the cake suitable for those with gluten sensitivities while still maintaining its delicious taste.
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).