Recipes Desserts Cakes Gail's Raisin Cake 4.9 (16) 13 Reviews 3 Photos This recipe makes a cinnamon-accented raisin cake you'll find to be very moist and super delicious! Recipe by Dianne Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 Servings: 24 Yield: 1 - 9x13 inch pan Jump to Nutrition Facts Ingredients 2 cups raisins 4 cups water 1 cup butter 1 ½ cups white sugar ½ cup packed brown sugar 3 ¼ cups all-purpose flour 2 teaspoons salt 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 cup chopped walnuts Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 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. I Made It Print Nutrition Facts (per serving) 264 Calories 11g Fat 40g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 264 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 26% Cholesterol 20mg 7% Sodium 357mg 16% Total Carbohydrate 40g 15% Dietary Fiber 1g 5% Total Sugars 24g Protein 3g Vitamin C 0mg 2% Calcium 23mg 2% Iron 1mg 7% Potassium 140mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved