Rating: 3.25 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

This recipe makes a rich spice cake with raisins, given plenty of flavor from the generous use of nutmeg and cinnamon.

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Recipe Summary

Servings:
12
Yield:
1 - 3-layer 9 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.

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  • Cream the brown sugar and the butter. Add the eggs, and mix well.

  • Mix the baking soda and the sour cream, and add this to the creamed mixture.

  • Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans.

  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.

Nutrition Facts

465 calories; protein 5.5g; carbohydrates 74g; fat 17.4g; cholesterol 73.3mg; sodium 280.4mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 4 stars
11/25/2006
I tried this recipe after my friend told me about it. I made it for her but I used molasses and granulated sugar instead of brown sugar (1 cup mild molasses 1 cup gran. sugar = 1 cup brown sugar)and she thought it tasted even moister and more flavorful than hers! Read More
(6)

Most helpful critical review

Rating: 1 stars
06/19/2003
This is a terrible cake. I am a pastry chef and followed the recipe as written plus my oven is well-calibrated. What I ended up with was a dry hard product that was a complete waste. Needs at least 1 cup sour cream another egg and 1/2 cup butter. Beware! Read More
(23)
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
06/19/2003
This is a terrible cake. I am a pastry chef and followed the recipe as written plus my oven is well-calibrated. What I ended up with was a dry hard product that was a complete waste. Needs at least 1 cup sour cream another egg and 1/2 cup butter. Beware! Read More
(23)
Rating: 2 stars
06/07/2003
Following the recipe as directed made something more like cookie dough. Not pourable. I had to add 1 cup water. Cake turned out very dry. Maybe needs less flour and some oil for moisture. Read More
(12)
Rating: 1 stars
02/03/2003
This is a horrible recipe. It does not have enough moisture. The cake does not "pour." You can pick up the whole lump with a spoon. I actually think that the submitter must have left something out. I added milk just so it would spread and then when it was backed it had such a strong flavor of baking soda it gave everyone hartburn. Sorry Read More
(12)
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Rating: 4 stars
11/25/2006
I tried this recipe after my friend told me about it. I made it for her but I used molasses and granulated sugar instead of brown sugar (1 cup mild molasses 1 cup gran. sugar = 1 cup brown sugar)and she thought it tasted even moister and more flavorful than hers! Read More
(6)
Rating: 5 stars
04/24/2003
REALLY YUMMY!!! Read More
(5)
Rating: 4 stars
04/24/2003
Delicious! Sure to become a classic with every sweet tooth! Read More
(4)
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Rating: 4 stars
01/06/2011
very nice change of pace not just a regular yellow or chocolate cake. I used a purchased vanilla icing and we loved it. Has a nice crust on top making it easy to ice. Read More
(1)
Rating: 5 stars
03/14/2017
I made this cake with a few changes and it was delicious. There's definitely an ingredient missing because there is no liquid called for. I added 1 cup of milk 1 more egg made the sour cream 1 cup instead of 3 Tbsps and used 1 cup of brown and 1 cup of white sugar instead of 2 cups of brown. The cake came out moist and delicious! It doesn't even need frosting! Read More