Grandmother'S Large Raisin Cake
Grandmother's Large Raisin Cake is a rich, moist dessert packed with tender raisins and a deep vanilla flavor. Its hearty texture and sweet, fruity aroma make it perfect for family gatherings or special occasions. This timeless recipe offers a nostalgic taste of homemade baking tradition.
Ingredients
Instructions
- Cream butter and sugar until lemon colored.
- Beat in eggs one at a time.
- Add vanilla extract.
- Sift together flour, salt, and baking powder.
- Add the flour mixture to the egg and butter mixture.
- Toss raisins with a small amount of flour to coat each raisin.
- Fold the floured raisins into the batter.
- Pour the batter into a large cake pan.
- Bake for about 3 hours at 250° to 275° F.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter, as it allows better control over the saltiness of the cake. If you prefer, substitute half of the raisins with chopped nuts or chocolate chips for added texture and flavor. Additionally, ensure that your eggs are at room temperature before use to help the batter emulsify properly.
Serving Suggestions
This Grandmother's Large Raisin Cake is delightful on its own, but it can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee for a cozy afternoon treat. For a unique twist, try it alongside a slice of Old-Fashioned Banana-Pineapple Cake at your next gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to five days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to two weeks. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds or in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Large Raisin Cake contains roughly 1215 calories, with 16g protein, 201g carbohydrates, and 12g fat. It is an excellent source of vitamin C (61% of the Daily Value), calcium (56% of the Daily Value), and potassium (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2751mg per serving (120% 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 a different type of dried fruit instead of raisins?
Yes, you can substitute raisins with other dried fruits such as cranberries, apricots, or even chopped dates. Just make sure to adjust the flour coating if the fruit is moister, as this can affect the cake's texture.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Since this cake bakes at a low temperature, it may take longer than typical cakes, so patience is key.
Is there a way to make this cake healthier?
You can make the cake healthier by substituting some of the sugar with applesauce or a natural sweetener like honey. Additionally, consider using whole wheat flour instead of all-purpose flour for added fiber. Keep in mind that these substitutions may alter the texture slightly.
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).