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Raisin cake sliced into squares sitting on platter.
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Old-Fashioned Raisin Cake

This Old-Fashioned Raisin Cake is rich with warm spices, juicy raisins, and walnuts. A soft, nostalgic cake perfect for tea or coffee time.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 squares
Calories 210kcal
Author Samantha Pickthall

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
US Customary - Metric

Instructions

  • 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!

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.

Nutrition

Calories: 210kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 87mg | Potassium: 133mg | Fiber: 1g | Sugar: 14g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg