Boiled Raisin Cake
Experience the nostalgic charm of Boiled Raisin Cake, a timeless dessert that combines simplicity with warm, spiced flavors. This old-fashioned recipe features plump raisins simmered in water to create a naturally sweet and moist base, complemented by the richness of butter and a perfect blend of cinnamon, nutmeg, and cloves. The addition of brown sugar deepens the flavor, while optional chopped nuts provide a delightful crunch. Perfectly baked to golden perfection, this cozy cake is ideal for serving at family gatherings, holiday celebrations, or simply alongside your favorite cup of tea. With easy-to-follow steps and pantry-friendly ingredients, this Boiled Raisin Cake is the perfect centerpiece for indulging in homemade comfort.
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Recipe Information
Ingredients
- 2 cups raisins
- 2 cups water
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
- 0.5 cups chopped nuts (optional)
Instructions
In a medium saucepan, combine the raisins and water. Bring to a boil over medium heat. Simmer for 5 minutes, then remove from heat and let cool slightly. Do not drain the water; it will be used in the batter.
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or a similarly sized cake pan.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the slightly warm raisin mixture (including the liquid). Stir until just combined—do not overmix.
If desired, fold in the chopped nuts for added texture and flavor.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 53.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
