Boiled Raisin Cake
A moist, flavorful raisin cake with warm spices, perfect for holiday gatherings or as a make-ahead treat. Its rich raisin and spice profile makes it a comforting dessert or snack, improving with age and ideal for those who enjoy traditional baked goods with a fruity twist.
Ingredients
Instructions
- Boil together the brown sugar, seeded raisins, water, shortening, cinnamon, nutmeg, cloves, and salt for 3 minutes.
- Allow the mixture to cool.
- Sift together the flour, soda, and baking powder.
- Add the sifted ingredients to the cooled raisin mixture and mix well.
- Pour into a prepared baking pan and bake until done, approximately 30 minutes.
- Let the cake cool before serving. It can be made ahead to develop better flavor.
Tips & Substitutions
To enhance the flavor of the cake, consider adding chopped nuts or substituting half the raisins with a Frozen Fruit Medley. If you prefer a lighter version, use coconut oil instead of shortening. Ensure the mixture cools adequately before combining with the dry ingredients, as this helps maintain a moist texture.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, serve with a side of Cold Cucumber Salad. It also makes a delightful dessert alongside a cup of tea or coffee, perfect for afternoon gatherings.
Storage & Reheating
Store any leftover Boiled Raisin Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a different taste experience.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Raisin Cake contains roughly 925 calories, with 10g protein, 85g carbohydrates, and 62g fat. It is an excellent source of dietary fiber (40% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and calcium. It also contributes 11g 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 types of sugar instead of brown sugar?
Yes, you can substitute granulated sugar for brown sugar, but the flavor and moisture level may vary slightly. Brown sugar adds richness and moisture due to its molasses content, so if using white sugar, consider adding a tablespoon of molasses to mimic the taste.
Is it necessary to sift the dry ingredients?
Sifting the flour, baking soda, and baking powder helps aerate the mixture, ensuring a lighter cake texture. However, if you’re short on time, you can whisk the ingredients together thoroughly instead, but be cautious not to overmix when combining with the wet ingredients.
Can I make this cake vegan?
Yes, to make a vegan version, replace the shortening with a plant-based alternative like coconut oil or vegan butter. You can also substitute water for a plant-based milk and use a flax egg or applesauce instead of any egg in the recipe, if applicable.
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).