Raisin Pie Filling Cake
A warm, spiced raisin cake with a tender crumb and sweet filling, perfect for dessert or teatime, appealing to fruit lovers and those craving nostalgic flavors.
Ingredients
Instructions
- Cream the sugar and shortening together until well blended.
- Add eggs, flour, baking soda, salt, and cinnamon; mix until smooth.
- Fold in raisins evenly into the batter.
- Pour the batter into a greased and floured 9 x 13-inch baking pan.
- Sprinkle the topping over the batter.
- Bake on the top rack at 350°F for 40 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with unsweetened applesauce. If you want a deeper sweetness, try adding a splash of vanilla extract. Make sure to soak the raisins in warm water for about 10 minutes before adding them to the batter to enhance their moisture content. This cake is great for using up pantry staples and is one of those delightful American recipes that everyone loves.
Serving Suggestions
This Raisin Pie Filling Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Consider serving it alongside a warm cup of spiced tea or coffee for a comforting treat. It also makes a delightful addition to brunch tables, complementing dishes like Pecan Monkey Bread or a fruit salad.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which will keep it fresh for about a week. To reheat, microwave individual slices for about 15-20 seconds or place in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Pie Filling Cake contains roughly 742 calories, with 14g protein, 132g carbohydrates, and 17g fat. It is an excellent source of iron (31% of the Daily Value) and protein (28% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1394mg per serving (61% 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 other dried fruits instead of raisins?
Yes, you can substitute raisins with other dried fruits such as chopped dates, dried cranberries, or dried apricots. Just ensure that the moisture content is similar, as this will affect the overall texture of the cake.
What can I do if the cake is too dry?
If you find that the cake is too dry, you can brush the top with a simple syrup made from equal parts sugar and water to add moisture. Another option is to serve it with a sauce or ice cream, which will complement the cake's texture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum, which helps mimic the structure of traditional flour. This adaptation makes it suitable for those following gluten-free diets.
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).