Raisin Boiled Cake
Raisin boiled cake is a classic old-fashioned dessert known for its deep flavor, moist texture, and simple preparation. Popular for generations, this cake gets its rich taste from raisins simmered with sugar, butter, and spices before being baked into a soft, fragrant loaf. Because it’s boiled first, the cake stays moist for days and develops a wonderfully dense crumb.
This is the kind of cake grandmothers baked—simple, economical, and deeply comforting.
Ingredients
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1 cup raisins
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1 cup water
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½ cup brown sugar
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¼ cup unsalted butter
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground cloves (optional)
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¼ teaspoon salt
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1 teaspoon baking soda
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1 ½ cups all-purpose flour
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1 large egg, lightly beaten
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1 teaspoon vanilla extract
Instructions
1. Boil the Raisin Mixture
In a medium saucepan, combine raisins, water, brown sugar, butter, cinnamon, nutmeg, cloves, and salt.
Bring to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
Remove from heat and allow mixture to cool until just warm.
2. Add Baking Soda
Once the mixture has cooled slightly, stir in baking soda. The mixture will foam slightly—this is normal.
3. Add Egg and Vanilla
Stir in the beaten egg and vanilla extract until fully incorporated.
4. Add Flour
Gradually mix in the flour, stirring just until a smooth batter forms. Do not overmix.
5. Bake
Preheat oven to 350°F (175°C).
Grease and flour an 8-inch round pan or loaf pan. Pour batter into the pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips for the Best Raisin Boiled Cake
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Let the mixture cool before adding the egg to prevent curdling.
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Don’t overbake—this cake is meant to stay moist.
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Flavor boost: Add orange zest or a splash of rum or brandy.
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Even better the next day: Flavors deepen as the cake rests.
Variations
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Add Nuts: Stir in ½ cup chopped walnuts or pecans.
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Spice Mix: Add ginger or allspice for extra warmth.
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Sugar Swap: Use molasses for a deeper, old-fashioned flavor.
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Egg-Free: Omit the egg and add 2 extra tablespoons of water.
Storage
Store raisin boiled cake wrapped tightly at room temperature for up to 4 days, or refrigerate for up to 1 week. It also freezes well for up to 2 months.
Why You’ll Love This Recipe
Raisin boiled cake is rich, simple, and full of nostalgia. With pantry staples and no fancy techniques, it delivers big flavor and comforting texture. Perfect with a cup of tea or coffee, it’s a timeless recipe that deserves a place in every home baker’s collection.