Raisin Cake

This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.

Raisin Cake


  • 1 cup packed brown sugar
  • 1 1/4 cups water
  • 1/3 cup shortening
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 cups raisins
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


1 In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.

2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8×4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.

3 In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.

4 Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.


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