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Old Fashioned Raisin Cake

By: Samantha Pickthall Published
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This Old-Fashioned Raisin Cake Recipe is a trip down memory lane, brimming with warm spices, juicy plump raisins, and crunchy walnuts in every bite. Perfectly moist and flavorful, raisin cake is the ultimate tea-time treat that pairs beautifully with a hot cup of coffee or tea, making it a nostalgic favorite for any occasion.

Slab of baked raisin cake cut into squares and sitting on white marble board next to knife.

A Taste of Nostalgia.

Soft, spiced, and perfectly moist, this simple Raisin Cake is comfort in every slice. The boiled raisin method gives it that classic old-fashioned texture, rich with brown sugar and warm spices. Simple, cozy, and made to share. Sam x

Warm Spices – cinnamon, nutmeg, and allspice for that nostalgic aroma
Moist Texture – butter melted straight into the raisin mix for extra richness
Perfect Anytime Cake – easy to slice, share, and enjoy with tea

How to make old fashioned raisin cake

Pouring water over raisins in saucepan.

Step 1: In a medium saucepan, add raisins (or sultanas) and water. Bring to a boil over high heat and cook for 1 minute, stirring occasionally.

Butter melting through boiled raisins in saucepan.

Step 2: Remove from heat and stir in the cubed butter until fully melted. Set aside to cool for 15 minutes.

Whisking dry ingredients together in mixing bowl for raisin cake.

Step 3: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, allspice, and salt until combined. Set aside.

Whisking together brown sugar and eggs in boiled raisins.

Step 4: Add brown sugar and beaten eggs to the cooled raisin mixture and whisk until well combined.

Mixing through flour mixture into wet ingredients.

Step 5: Add the dry ingredients to the wet mixture and mix until just combined, avoiding over-mixing.

Add walnuts into raisin cake batter.

Step 6: Fold through chopped walnuts.

Old fashioned raisin cake batter in cake pan ready to bake.

Step 7: Pour the batter into the prepared pan bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Watch how to make easy raisin cake

Close view of one slice of cake with more slices behind.

More recipes

Baked cake sliced into squares sitting on white platter.
Raisin cake sliced into squares sitting on platter.
Samantha Pickthall

Old-Fashioned Raisin Cake

4.50 from 4 votes
This Old-Fashioned Raisin Cake is rich with warm spices, juicy raisins, and walnuts. A soft, nostalgic cake perfect for tea or coffee time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 squares
Ingredients Method Nutrition Video Notes

Ingredients
 
 

  • 1 cup raisins, or sultanas
  • 1 cup room temperature water
  • 113 g unsalted butter, cubed
  • 1 cup packed light brown sugar, how to measure brown sugar
  • 2 large eggs, at room temperature
  • 1 3/4 cups (210g) all-purpose flour, scoop & leveled
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp salt
  • 1/2 cup walnuts, roughly chopped

Method
 

  • Preheat the oven: 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. Alternatively, if using a non-stick pan, grease it with melted butter, line just the base with parchment, and dust the sides with a light layer of flour, tapping out the excess. This ensures smooth sides for the finished cake.
  • Prepare raisins: In a medium-sized pot, add raisins (or sultanas if using) and water. Place over high heat and bring to a boil.
  • Boil raisins: Boil for 1 minute, stirring occasionally with a wooden spoon, then remove from the heat.
  • Add butter: Add cubed butter to the raisins and stir until completely melted.
  • Cool the mixture: Pour the mixture into a large clean mixing bowl and allow it to cool for 20 minutes, just until it’s not too warm. (You want to avoid curdling the eggs when they are added.)
  • Combine dry ingredients: In a medium-sized mixing bowl add the flour, baking soda, cinnamon, nutmeg, allspice and the salt. Whisk until well combined and set aside.
  • Mix wet ingredients: Add sugar and beaten eggs to the cooled mixture. Mix until well combined, about 30 seconds.
  • Add the flour mixture: Add the prepared flour mixture to the wet ingredients and whisk until combined and no pockets of flour remain. Take care not to over-mix.
  • Add walnuts: Fold through the chopped walnuts.
  • Pour batter into pan: Pour the batter into the prepared pan, spreading it out evenly.
  • Bake: Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. The cake should also spring back when lightly pressed in the middle.
  • Cool the cake: Remove from the oven and cool in the pan for 15 minutes.
  • Transfer and cool completely: Transfer the cake to a wire rack to cool completely.
  • Finish & Serve: Dust with powdered sugar, if desired. Enjoy!

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 87mgPotassium: 133mgFiber: 1gSugar: 14gVitamin A: 227IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Video

Notes

Storing: Keep the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days in warmer climates.
Freezing: Wrap the cooled cake tightly in plastic wrap and foil, or use a freezer-safe container. Freeze for up to 3 months.
Thawing: Thaw overnight in the refrigerator or at room temperature for a few hours. Warm slices in the microwave for 10-15 seconds if desired.

Tried this recipe?

Let us know how it was!

Can I use sultanas instead of raisins?

Yes, sultanas can be used as a substitute for raisins in this cake. They are slightly sweeter and lighter in color, which might give the cake a subtly different flavor and look. Both work beautifully, so use whichever you have on hand!

9 Comments

  1. 5 stars
    have made loads of cakes, etc over the years using the usual creaming method – so i was intrigued how successful i would be using this easier, less long-winded process and i have to report that it turned out beautifully – very, very moist, well risen and full of flavour

    Reply

  5. Hello, we made your cake and it was delicious! I did alter it a little to stop the crumbling though. We have noticed with a lot of gluten free recipes that they are crumbly – not because of the raisin/nuts. To rectify this, we add one extra egg and a teaspoon of Guar Gum/Xanthan Mix (I found mixing these two gives me a better result).
    Thank you for the recipe, it is the second cake my partner has made and it came out beautifully – his first failed years before- I may get more baking from him now!

    Reply

    1. Hi Vanessa! That’s wonderful to hear! I agree with the crumbly cake texture with gluten free baking. I have found a fantastic flour blend though recently from Bobs Red Mill, it’s his ‘Gluten Free 1-to-1 Baking Flour’. Still experimenting with my own blend for the very best gluten free baked goods. I’ll try your suggestion too, thank you! I hope you get to enjoy many more delicious cakes from your partner! xx

      Reply
4.50 from 4 votes (3 ratings without comment)

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