This recipe makes a cinnamon-accented raisin cake you'll find to be very moist and super delicious!

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Ingredients

24
Original recipe yields 24 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 a 9x13 inch pan.

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  • In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.

  • In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth.

  • Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts

264 calories; 11.1 g total fat; 20 mg cholesterol; 357 mg sodium. 40.3 g carbohydrates; 3 g protein; Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 4 stars
09/07/2003
. Very moist and delicious.I frosted the cake with cinnamon frosting.I feel cooking time is not enough because after 40 minutes the cake was still not done. Read More
(14)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/07/2003
. Very moist and delicious.I frosted the cake with cinnamon frosting.I feel cooking time is not enough because after 40 minutes the cake was still not done. Read More
(14)
Rating: 4 stars
09/07/2003
. Very moist and delicious.I frosted the cake with cinnamon frosting.I feel cooking time is not enough because after 40 minutes the cake was still not done. Read More
(14)
Rating: 5 stars
06/24/2009
WOW!! This is an amazing cake! I was reading through the bible and realized that the food "raisin cake" was mentioned and eaten alot as part of the hebrew tradition. So I was inspired to look for a "raisin cake" recipe. Though I'm sure this is not a traditional hebrew recipe, it sure is delectable!! As another reviewer did, I also made mine in a bundt pan. Incredibly moist, just enough sweetness to it and so very easy to make. Thanks for sharing. I will be making this often. Read More
(10)
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Rating: 5 stars
04/18/2011
This cake was really yummy & moist. It stayed very moist even after a few days. Everyone in my house loved it - I doubled the walnuts added 1 tspn. vanilla extract & 1 tspn. walnut extract to the raisin mixture (after cooling). I also substituted margarine for butter because I didn't have any and it was fine. Read More
(7)
Rating: 5 stars
02/18/2009
This is our first raisin cake and it was Very Easy & Very Good. We baked ours for 35 minutes to be super it was super moist and good. Then it wasn't over cooked. When the raisins and water were done boiling i removed them from the heat & put the butter & sugars right into the hot water to melt. I didn't wait for it to cool. Just went ahead and mixed in the flour and other ingredients. We didn't add the nuts. We also sprinkled 10X sugar on top. Came out great will be making again. Thanks Read More
(5)
Rating: 5 stars
06/20/2007
I got to give this one a five. It was Super easy and really good. However I did let mine cook for one hour just to be on the safe side of done. Read More
(5)
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Rating: 5 stars
12/16/2008
I tried this yesterday and it was a big hit. Very easy to make with ingredients that are on hand. Very moist. I used golden raisins( didn't have enough regular ones)ans pecans instead of walnuts. I will definately make this one again. Sweet and moist enough without a glaze Read More
(4)
Rating: 5 stars
06/15/2009
This cake turned out delicious! It was very easy to make. I made the cake in a bundt cake pan and it came out perfect! Smells good and tasted even better! Will definitely make again. Read More
(4)
Rating: 5 stars
03/23/2010
OMG this cake is to DIE for!!!! Soooo moist and yummy!!!! I used a bundt pan and 1tsp salt and it came out awesome!!! Read More
(3)
Rating: 5 stars
05/03/2011
Wonderful! Delicious!! Read More
(2)