This recipe was given to me by my aunt. It is very easy to make and stays moist. Great to take to a potluck or picnic because it is so easy and travels well.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.

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  • Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.

  • In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.

  • Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners' sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.

Nutrition Facts

74 calories; protein 0.8g; carbohydrates 13.5g; fat 2.1g; cholesterol 9mg; sodium 66.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2017
I found it!! I have this old tattered family recipe on a postcard and I wanted to see if I could find it online! The secret is boiling the raisins so they are nice and plump - and I boil them for half an hour until only 1/2 cup of water is left. Then I add the water to the recipe. I also add 1 tsp of ground cloves with the cinnamon. My family gobbles this cake up. Read More

Most helpful critical review

Rating: 1 stars
12/03/2009
What a nightmare that turned out semi-okay in the end. If I had used all the raisin juice/water the batter would have been way too thin. When warm the cake was very bland but after spreading the glaze over the entire surface and allowing it to cool it was okay. Good thing I made a backup batch of another type of bar for my family gathering. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
12/03/2009
What a nightmare that turned out semi-okay in the end. If I had used all the raisin juice/water the batter would have been way too thin. When warm the cake was very bland but after spreading the glaze over the entire surface and allowing it to cool it was okay. Good thing I made a backup batch of another type of bar for my family gathering. Read More
Rating: 5 stars
08/30/2017
I found it!! I have this old tattered family recipe on a postcard and I wanted to see if I could find it online! The secret is boiling the raisins so they are nice and plump - and I boil them for half an hour until only 1/2 cup of water is left. Then I add the water to the recipe. I also add 1 tsp of ground cloves with the cinnamon. My family gobbles this cake up. Read More
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