Soft, tender cake loaded with plump raisins and warm spices. Simple ingredients, no fuss, pure nostalgia.
Ingredients
For the Raisins
- 1 ½ cups raisins
- 1 cup water
For the Cake Batter
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional but traditional)
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- 1 tablespoon orange zest (very old-fashioned touch)
Instructions
- Prep the Raisins
In a small saucepan, combine the raisins and water.
Bring to a gentle boil, then simmer for 5 minutes until raisins are plump.
Remove from heat and let cool slightly. Do not drain—you’ll use the liquid. - Preheat & Pan
Preheat oven to 350°F (175°C).
Grease or line a 9×13-inch baking pan. - Cream Butter & Sugars
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). - Add Eggs & Vanilla
Beat in the eggs one at a time.
Stir in the vanilla extract. - Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. - Combine Everything
Add the dry ingredients to the wet mixture in batches.
Gently fold in the cooked raisins with their liquid.
Stir in nuts or zest if using. - Bake
Spread batter evenly in the pan.
Bake for 30–35 minutes, or until a toothpick comes out clean. - Cool & Slice
Let cool completely in the pan.
Cut into neat squares.
Optional Old-Fashioned Glaze (Highly Recommended)
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla
Whisk until smooth and drizzle over cooled cake.
Tips for That True Vintage Taste
- This cake tastes even better the next day.
- Serve with black tea or strong coffee.
- Lightly warm a square and add a little butter—pure comfort.
Storage
- Room temperature: 3 days (covered)
- Refrigerator: up to 1 week
- Freezer: up to 3 months (wrap squares individually)