Boiled Raisin Cake

Raisin Mixture: Simmering the raisins first gives the cake its deep rich flavor and soft texture. Keep all of the simmering liquid in the recipe.
Batter: The batter will seem thick and heavy, which is exactly how boiled raisin cake should look. Mix only until the dry flour disappears.
Baking: Slow baking at a lower temperature helps the centers bake through without drying the loaves. Use light-colored metal pans and protect the tops with foil if they brown too quickly.
Variations: Sometimes Betty adds chopped dates or a little candied fruit around Christmas. Keep any additions modest so the heavy batter can still bake evenly.
Make Ahead and Storage: Once completely cool, wrap the loaves airtight and let them rest overnight for the richest flavor and cleanest slices. Store at room temperature for up to 3 days or freeze for longer storage.
Serving Suggestions: Serve at room temperature with coffee, tea, or Russian Spiced Tea .

Name: Boiled Raisin Cake
Prep time: 15 min
Cook time: 135 min
Total time: 300 min
Ingredients: 3 cups raisins; 2 tablespoons butter; 3 cups water; 1 ¾ cups granulated sugar; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon salt; ½ cup walnuts or pecans

Boiling the raisins first leaves this spiced cake unusually moist and full-flavored. Its dense, nutty slices carry a warm, almost caramel-like sweetness.

By Betty Lou Gardner5 hrUpdated 2026-08-25

This Old-Fashioned Raisin Cake is dense, moist, and warmly spiced with tender raisins and deep caramel-like flavor throughout every slice! Slowly baked until richly golden and even better after resting overnight, it’s the kind of old-fashioned loaf cake that feels especially right beside coffee or tea during colder months and holiday gatherings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

Sometimes I add dates or a little candied fruit around Christmas because it gives the loaves an even richer holiday flavor. I always think this cake tastes best the next morning after it sits wrapped overnight and the raisins and spice settle together properly.