Raisin Spice Cake
A moist and flavorful raisin spice cake that combines warm spices and sweet raisins, making it perfect for cozy afternoons or special occasions. Its rich aroma and tender crumb appeal to those who enjoy classic baked treats with a spicy twist, suitable for family gatherings or teatime indulgence.
Ingredients
Instructions
- Put sugar, shortening, water, raisins, cinnamon, nutmeg, and ginger in a pan.
- Boil the mixture for 5 minutes.
- Allow the mixture to cool.
- Add flour, salt, soda, and baking powder to the cooled mixture.
- Pour the batter into loaf pans.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a moister cake, consider adding an extra tablespoon of water or substituting half of the shortening with applesauce. If you prefer a spiced variation, you can include a pinch of cloves or allspice. Make sure to sift the flour to prevent lumps in the batter. If you're out of raisins, chopped dates or dried cranberries can work as a delicious substitute.
Serving Suggestions
This raisin spice cake is wonderful served plain, but you can elevate it with a dusting of powdered sugar or a drizzle of cream cheese frosting. It pairs beautifully with a cup of tea or coffee. For a more indulgent dessert, serve it alongside Jan'S Cherry Cheesecake or a scoop of vanilla ice cream for a delightful contrast.
Storage & Reheating
Store any leftover raisin spice 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 the cake and warm it in the microwave for about 10-15 seconds or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Spice Cake contains roughly 485 calories, with 3g protein, 58g carbohydrates, and 30g fat. It is a good source of dietary fiber (18% of the Daily Value), calcium (15% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 652mg per serving (28% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To ensure the cake remains moist, consider adding an extra tablespoon of water or a small amount of additional shortening.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If it has wet batter on it, bake for an additional 5 minutes and check again.
Can I make this recipe vegan?
Absolutely! To make this raisin spice cake vegan, substitute the shortening with a plant-based butter or coconut oil, and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of any eggs, if they were included.
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).