Mildred Seeley'S Raisin Cake
A moist and flavorful raisin cake with warm spices, perfect for tea time or dessert, appealing to those who enjoy fruity, nutty baked goods with comforting aromas.
Ingredients
Instructions
- Combine sugar, water, raisins, and shortening in a large saucepan.
- Bring the mixture to a full boil.
- Allow the mixture to cool.
- Add the remaining ingredients: nutmeg, soda, cinnamon, flour, cloves, baking powder, and chopped nuts (if using).
- Pour the batter into a greased baking pan.
- Bake at 325°F for 1 hour.
Tips & Substitutions
For a moister cake, consider using brown sugar instead of white sugar. You can also substitute half the shortening with applesauce for a healthier twist. If you prefer a nut-free version, simply omit the chopped nuts. Adding a pinch of salt can enhance the flavors, and don't hesitate to experiment with spices like allspice or ginger for a unique taste.
Serving Suggestions
This raisin cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also goes well with a cup of coffee or tea. For a delightful brunch option, serve it alongside Will'S Spinach Salad And Hot Mushroom Dressing for a balanced meal that satisfies both sweet and savory cravings.
Storage & Reheating
Store any leftover raisin cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds or warm in the oven at 300°F until just heated through, which will help maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mildred Seeley'S Raisin Cake contains roughly 2253 calories, with 16g protein, 260g carbohydrates, and 142g fat. It is an excellent source of dietary fiber (65% of the Daily Value), vitamin C (55% of the Daily Value), and potassium (54% of the Daily Value). Note that it is relatively high in sodium, at 562mg per serving (24% 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 fresh raisins for dried raisins in this recipe?
Using fresh raisins is not recommended as they contain more moisture and can alter the texture of the cake. Stick to dried raisins for the best results. If you want a different texture, consider soaking the raisins in warm water or juice for about 30 minutes before adding them.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free. The texture may vary slightly, but it should still turn out delicious!
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with unsalted butter or coconut oil. Both will add a rich flavor to the cake, but keep in mind that butter will give it a slightly different texture and taste. If you're looking for a vegan alternative, use melted coconut oil.
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).