Grandma Lancaster'S Raisin Cake(No Eggs Or Milk Products)
A moist, spiced raisin cake with warm flavors of cinnamon and cloves, perfect for family gatherings, enjoying with tea or coffee, and celebrating traditional baking heritage.
Ingredients
Instructions
- Mix sugar, boiling water, spices, and Crisco; bring to a boil and let it boil for 3 minutes.
- Allow the mixture to cool.
- Mix soda and baking powder in a small amount of water; pour into the cooled mixture.
- Add flour and nuts or dried fruit if using, then mix well.
- Pour the batter into a greased Bundt pan.
- Bake at 350°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 Crisco with applesauce for a healthier twist. If you want to enhance the spices, try adding a dash of vanilla extract. Make sure to sift your flour to avoid lumps in the batter, which will help create a lighter texture.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with Rosy Glow Cranberry Punch for a festive touch. Serve it alongside a scoop of dairy-free ice cream or top it with Deep Dark Chocolate Sauce for a decadent dessert. Consider garnishing with a sprinkle of powdered sugar or chopped nuts for added texture.
Storage & Reheating
Store any leftover raisin cake in an airtight container at room temperature for up to four days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, simply slice the cake and warm it in the microwave for about 10-15 seconds, or serve it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Lancaster'S Raisin Cake(No Eggs Or Milk Products) contains roughly 521 calories, with 7g protein, 62g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (53% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1132mg per serving (49% 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 substitute the raisins with other dried fruits?
Yes, you can certainly swap out raisins for other dried fruits like chopped apricots, cranberries, or figs. Just make sure to use a similar quantity, and keep in mind that different fruits may alter the overall sweetness and moisture of the cake.
How can I make this cake gluten-free?
To make a gluten-free version of this raisin cake, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. Additionally, check that all other ingredients are gluten-free as well.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking powder or soda. Always check the freshness of your leavening agents before baking. Additionally, ensure that you mix the wet and dry ingredients thoroughly without over-mixing, as this can also affect the rise.
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).