Mary Raper'S White Raisin Cake
A moist, spiced raisin cake featuring tender raisins and warm flavors of cinnamon and nutmeg, perfect for teatime or special occasions, appealing to fruitcake lovers.
Ingredients
Instructions
- Cover raisins with water and cook until tender.
- Cream sugar and butter together until light and fluffy.
- Add flour, raisin water, and beaten eggs to the mixture and blend well.
- Stir in nutmeg and cinnamon.
- Add the raisins, well dredged in extra flour to prevent sinking.
- Pour batter into a stem pan and bake for about 1 hour.
Tips & Substitutions
For a moist cake, ensure the raisins are well-cooked and plump before adding them to the batter. If you don't have raisin water, you can substitute with apple juice or warm water. To enhance flavors, consider adding a splash of vanilla extract. Remember to dredge the raisins in flour to prevent them from sinking during baking, a technique that can also be helpful for recipes like Aunt Dawson's Pumpkin Bread.
Serving Suggestions
Serve slices of White Raisin Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also works well as a dessert alongside a fruit salad or with a cup of tea. For a festive touch, consider serving it during the holidays alongside dishes like Holiday Pumpkin-Pecan Pie for a delightful spread.
Storage & Reheating
Store leftover White Raisin Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy it cold. This cake pairs wonderfully with a cup of tea or coffee.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Raper'S White Raisin Cake contains roughly 543 calories, with 7g protein, 74g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (46% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and calcium. It also contributes 13g 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 different types of raisins for this cake?
Yes, you can substitute white raisins with golden raisins or even a mix of dark and white raisins for added flavor and texture. Each type will impart a slightly different taste to the cake, so feel free to experiment based on your preference.
What can I do if my cake turns out too dry?
If your cake is dry, it might be due to overbaking. To fix this for future bakes, consider checking the cake 5-10 minutes earlier. If you find yourself with a dry cake, try serving it with a drizzle of warm caramel sauce or a scoop of ice cream to add moisture and flavor.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just make sure to let it cool completely before storing it in an airtight container. This allows the flavors to meld and can actually enhance the taste, making it a great option for gatherings.
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).