Raisin Pudding Cake
Raisin Pudding Cake is a comforting dessert featuring tender raisins nestled in a moist, sweet cake with a rich brown sugar and vanilla flavor. The warm, syrupy sauce adds depth, making it perfect for cozy gatherings or a delightful treat for raisin lovers of all ages.
Ingredients
Instructions
- Combine brown sugar, butter, vanilla, and boiling water in a bowl and mix well.
- Pour the mixture into an 8x8-inch glass baking dish.
- Pour boiling water over raisins, cover, and let sit while preparing the batter.
- In a separate bowl, cream together 1/4 cup butter and 1/2 cup sugar.
- Add 1 cup flour and 1 teaspoon baking powder to the creamed mixture and mix until combined.
- Pour the batter evenly over the water and raisin mixture in the baking dish.
- Bake in a preheated oven at 350°F (175°C) for approximately 40 minutes, or until the cake is set and golden.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you want a twist, add chopped walnuts or pecans to the batter for added texture. Make sure the boiling water is truly boiling before adding it to the mixture, as this helps the cake to rise properly. You can also substitute the raisins with dried cranberries for a different taste.
Serving Suggestions
Serve the raisin pudding cake warm, drizzled with a little cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Frosting For Hot Fudge Cake for a decadent dessert experience. For a complete meal, consider serving it alongside a fresh salad, such as 6-Cup Salad, to balance the sweetness.
Storage & Reheating
Once cooled, store any leftover raisin pudding cake in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes for a fresher taste.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Pudding Cake contains roughly 474 calories, with 4g protein, 106g carbohydrates, and 4g fat. It is a good source of iron (18% of the Daily Value), calcium (17% of the Daily Value), and vitamin C (17% 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 the raisins with another dried fruit?
Yes, you can easily replace raisins with dried cranberries, apricots, or even chopped dates. Just keep in mind that different fruits will impart their own unique flavors to the cake, so choose one that complements your taste preferences.
What should I do if my cake is too wet after baking?
Additionally, you can allow it to cool completely before slicing, as this can help the cake set up better.
Is this recipe suitable for vegetarians?
Yes, this raisin pudding cake is suitable for vegetarians as it contains no meat or animal-derived products, aside from dairy in the butter. For a vegan version, substitute the butter with a plant-based alternative and ensure the sugar used is bone char-free.
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).