This recipe for spice cake with raisins is simply good with a cream cheese frosting.

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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 two 8 inch pans. In a saucepan, simmer the raisins in the water on medium low heat.

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  • In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in the egg. Sift together flour, baking soda, cinnamon, nutmeg and allspice. Blend these dry ingredients into the sugar mixture. Mix thoroughly.

  • Strain the raisins. Discard the raisin pulp. Add water to the raisin juice to make 3/4 cup liquid, and add to the batter. Add the chopped nuts. Spread the batter evenly into the prepared pan.

  • Bake for 30 minutes in the preheated oven, or until the top springs back when lightly touched. Cool the cake on a wire rack, and frost.

Nutrition Facts

266 calories; 12.4 g total fat; 16 mg cholesterol; 61 mg sodium. 36.9 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2010
Flavor is excellent. I left out the rasins as I am not a rasin fan. Used Pecans instead of walnuts. Due to other reviews about the rising issue I added 1/2 tsp Baking Powder. My rose fine. I cooked in a Bundt pan for 40 mins at 350 Read More
(30)

Most helpful critical review

Rating: 2 stars
02/03/2004
My cake didn't rise and was done in half of the time. I will try it again. But tasted great! Read More
(13)
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
07/27/2010
Flavor is excellent. I left out the rasins as I am not a rasin fan. Used Pecans instead of walnuts. Due to other reviews about the rising issue I added 1/2 tsp Baking Powder. My rose fine. I cooked in a Bundt pan for 40 mins at 350 Read More
(30)
Rating: 5 stars
07/27/2010
Flavor is excellent. I left out the rasins as I am not a rasin fan. Used Pecans instead of walnuts. Due to other reviews about the rising issue I added 1/2 tsp Baking Powder. My rose fine. I cooked in a Bundt pan for 40 mins at 350 Read More
(30)
Rating: 4 stars
01/08/2004
Was quite nice Read More
(16)
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Rating: 2 stars
02/03/2004
My cake didn't rise and was done in half of the time. I will try it again. But tasted great! Read More
(13)
Rating: 1 stars
01/13/2007
I was disappointed. My cake didn't rise only 1 inch high. I used Crisco Butter Shortening and it had a greasy taste. Although with the cream cheese icing it we were ab;e tp eat it. I would not fix it again. Read More
(11)
Rating: 4 stars
10/29/2014
Recipe was good although made a few changes. I added a half of teaspoon of baking powder two tablespoons of molasses and instead of one egg I used two.... It came out really delicious!!!! Read More
(2)
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Rating: 2 stars
04/04/2011
The cake was dry and very flat. The flavor was good but wouldn't recommend or make again. Read More
(1)
Rating: 5 stars
10/09/2013
Exactly what I was looking for. As a kid we used a box mix and now that I make the effort to scratch bake I did not think I could replicate the past. We omitted nuts and raisins. Used apple juice to make up for the omitted raisin juice. Other changes were using 1/2 butter 1/2 shortening 1 tsp baking soda and a pinch of salt. Turned batter into cupcakes. The batter rose fine and made really beautiful shaped cupcakes. Read More
(1)
Rating: 5 stars
06/10/2018
I have made this several times mostly as my own birthday cake. I have always gotten compliments on it. I frost it lightly with an extra buttery flavored butter cream frosting. it can also be made in a Bundt pan and drizzled with glaze. Read More
Rating: 2 stars
06/17/2012
Cake didn't rise and was done in only 13 min otherwise had a good flavor Read More