Grandma Varner'S Raisin Cake
A moist, fragrant raisin cake with warm spices, perfect for holiday gatherings or a cozy afternoon tea with a cup of tea.
Ingredients
Instructions
- Mix sugar, water, salt, cinnamon, cloves, oleo, and raisins together and boil for 5 minutes.
- Let the mixture cool to just warm (not hot). Add baking soda, baking powder, and flour.
- If the batter is not thick enough, add a little more flour.
- If you need to add more flour, use the remaining 6 teaspoons of baking powder, not just 5.
- Grease a large long pan with oleo and flour the sides and bottom.
- Bake at 350°F for approximately 1 hour.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you want to reduce sugar intake, you can substitute half of the brown sugar with unsweetened applesauce. Make sure to let the mixture cool adequately before adding the baking soda and flour to prevent any chemical reaction that could affect the cake's rise. You can also add chopped nuts for extra texture.
Serving Suggestions
This moist raisin cake pairs beautifully with a cup of tea or coffee, making it a delightful afternoon treat. For an added touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements sweet sides like Kool Klay or savory options like Garlic Baked Beans, creating a balanced meal.
Storage & Reheating
Store any leftover raisin cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices individually in plastic wrap and place them in the freezer, where they can last up to 3 months. To reheat, simply place a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Varner'S Raisin Cake contains roughly 484 calories, with 13g protein, 102g carbohydrates, and 2g fat. It is an excellent source of iron (37% of the Daily Value), protein (26% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 different types of raisins for this recipe?
Yes, you can use various types of raisins such as golden raisins or sultanas, which will add a different flavor profile. You can also mix in dried cranberries or currants for a unique twist.
Is there a gluten-free option for this raisin cake?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum for proper texture. Adjust the baking time as needed since gluten-free flours can behave differently.
How can I make this recipe vegan?
To make a vegan version, substitute the oleo or butter with vegan margarine and use a flaxseed meal or applesauce as an egg replacement if desired. Ensure that the raisins and any other ingredients are also vegan-friendly.
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).