January 12, 2020

Raisin Cake

I’m not quite sure how this recipe came into my hands, most likely from some recipe book that’s now long gone. I’ve made it so many times that I’ve almost committed it to memory… my family LOVES when I bake this and I hope that you enjoy it just as much as we do.

Now, it comes with an accompanying topping, that truth be told, I’ve never made. The cake itself is so good without it, but for the purposes of this blog, I’ll give it a go and see how the gang enjoys it.

So here we go, one raisin cake recipe coming right up:

Print Recipe

Raisin Cake

A quick and easy delicious little cake that's sure to hit the spot!

Prep Time15

Cook Time1

Course: Dessert

Cuisine: Caribbean

Keyword: cake

Servings: 9 people

Calories: 333kcal

Equipment

Hand or stand mixer
spatula
Bowls
8 x 8 baking tin
measuring spoons
Mesuring cups

Ingredients

1 cup raisins, seedless
1 cup boiling water
1/2 tsp baking soda
1/4 cup butter (57 grams)
1 cup sugar, granulated (200 grams)
1 egg large
1 tsp vanilla extract or mixed essence
1 1/2 cup flour all purpose
1/4 tsp salt
1 tsp baking powder
1/4 tsp grated nutmeg freshly ground is better

For the topping

5 tbsp sugar, brown
5 tbsp heavy cream
2 tbsp butter

Instructions

Preheat oven to 350 degrees and grease and flour your tin.
Pour boiling water over raisins and soda and set aside to soften.
Cream butter and sugar together until well combined. I find that mine looks like wet sand.
Add the egg and extract or essence and beat well.
Sift the dry ingredients together and add by portions to creamed mixture.
Pour raisins and water in all at once. DO NOT DRAIN THE WATER. Mix until well combined but do not overmix!
Pour into the prepared tin and bake for 40 to 45 minutes. I usually check at the 40 minute mark.
Prepare the topping by boiling together for 5 minutes, the brown sugar, cream and butter. While the cake is still warm, prick the top with a fork and drizzle the hot mixture over the top, making sure to spread evenly.