Old-Fashioned Raisin Cake

Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

• Raisins: No need to chop them smaller. Can be substituted with sultanas.

• Water: Needed to boil the raisins.

• Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter. If using salted butter, omit the 1/4 teaspoon of additional salt later in the recipe.

• Brown sugar: Use light brown sugar.

• Eggs: Must be at room temperature and lightly beaten before adding.

• All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour for the best results.

• Baking soda: Ensure this is not expired. It’s easy to test if your leavers are still active.

• Cinnamon: Use ground cinnamon. Either Ceylon or Cassia cinnamon.

• Ground Nutmeg

• Ground AllSpice

• Salt: Any fine salt will do.

• Walnuts: Either use whole walnuts and chop them small or purchase pre-chopped walnuts.

• Powdered sugar: Optional, to dust over finished baked cake. Also known as icing or confectioners sugar.

Step one: Preheat oven to 180ºC (350ºF) fan-forced. Line a square 9-inch x 9-inch (22cm x 22cm) baking tin with parchment paper and set aside.

Step two: In a medium-sized pot, add raisins and water. Place over a high heat and bring to a boil. 

Boil for 1 minute, stirring occasionally with a wooden spoon, then remove it from the heat.

Step three: Add the cubed butter to the raisins and stir until completely melted.

Step four: Pour mixture into a large clean mixing bowl and allow mixture to cool for 15-20 minutes, just until it’s not too warm, you don’t want your eggs to curdle when you add it.

Step five: Add sugar and beaten eggs. Mix until well combined, about 30 seconds. 

Step six: Sift over the flour, baking soda, cinnamon, nutmeg and allspice. Add the salt then gently fold until incorporated, do not over-mix, just until no streaks of flour remain.

Step seven: Fold through the chopped walnuts.

Step seven: Pour batter into the prepared tin, spreading it out evenly. 

Step eight: Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.

Step nine: Remove from oven and cool in the tin for 15 minutes before transferring to a wire rack to cool completely. Cut into squares, serve and enjoy!

Expert Tips

• Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.

• Use a non-stick baking tin: For a smooth-sided cake, grease the tin with butter, line the base with parchment paper, dust the sides with flour and tap out the excess.

• Cool Raisin Mixture: After boiling the raisins in the water and mixing through the butter, you must allow it to cool down before adding the eggs otherwise they will curdle.

• Do not over-mix the cake batter: It will result in a tough and dense textured cake after baking. 

• How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, you’re good to go!

Storage Instructions

Store: Once cooled, store your raisin cake in an airtight container, at room temperature, for 4-5 days.

How To Freeze

1. Freeze the cake either in individual slices or as a whole cake.
2. Wrap the whole cake/slices in one layer of plastic wrap and one layer of foil.
3. Label the wrapped cake with the date of freezing for easy reference.
4. Store the cake in the freezer for 2-3 months.

How To Thaw

Refrigerator Thawing:

This gradual thawing process helps retain the cake’s moisture and texture.

1. Remove the wrapped cake from the freezer.
2. Place the cake in the refrigerator, keeping it completely wrapped.
3. Let the cake thaw slowly for several hours or overnight.

Room Temperature Thawing:

This quick thawing method ensures the cake softens fast.

1. Keep the cake wrapped in plastic wrap and tin foil.
2. Let it sit at room temperature for a few hours until softened.

Partial Thawing for Slicing:

If you freeze the entire cake but want only one or a few slices, this process allows you to enjoy individual slices while keeping the rest fresh for later.

1. Remove the cake from the freezer and let it sit at room temperature for about 30 minutes to an hour.
2. Allow it to partially thaw until it softens enough to be easily sliced.
3. Slice the desired portions.
4. Refreeze any remaining cake portions you don’t plan to serve immediately.