• Cooking Time: 35-40
  • Servings: 12-15
  • Preparation Time:


This cake is reminiscent of a cake that my mother used to purchase at the grocery store when I was a young girl. I have been searching for years to taste this cake and finally found it to be very, very close. If you love raisins and a cake that is dense and moist then this one is for you. It also freezes well without the icing and freeze the icing separate. Enjoy!


  • 2 cups raisins
  • 1 1/2 cups Water
  • 1/2 cup Shortening
  • 2 cups Packed Brown Sugar
  • 3 cups All-purpose Flour
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk or sour milk
  • 1 teaspoon Baking Soda
  • 3 Eggs -- beaten
  • Confectioner's Sugar


  • In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid.
  • In a mixing bowl, cream shortening and sugar. Combine flour, cinnamon, cloves, nutmeg, and salt; set aside.
  • Combine milk, soda, eggs, and reserved cooking liquid.
  • Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13" x 9" x 2" baking pan.
  • Bake at 350 degrees for 35 to 40 minutes or until cake tests done.
  • Cool on a wire rack.
  • Make Cream Cheese Frosting below and ice cake. Yield: 12 to 15 Servings

Categories: Cake  Dessert 
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