Boiled Raisin Cake
Boiling the raisins first leaves this spiced cake unusually moist and full-flavored. Its dense, nutty slices carry a warm, almost caramel-like sweetness.
Recipe link
Prep time15 min
Cook time2 hr 15 min
Total time5 hr
- Course
- Breakfast, Breads
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 280
Ingredients
Raisin Base
- 3 cups raisins
- 2 tablespoons butter
- 3 cups water
- 1 ¾ cups granulated sugar
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon — ground
- ½ teaspoon salt
- ½ cup walnuts or pecans — chopped
Instructions
- Prepare the Raisin Mixture: In a large saucepan, combine raisins, butter, water, and sugar. Bring to a gentle boil over medium heat, then reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the raisins are plump and the sugar is completely dissolved. Remove from heat and cool 20–30 minutes, until just warm. Do not drain.3 cups raisins, 2 tbsp butter, 3 cups water, 1 ¾ cups sugar
- Prepare the Oven and Pans: While the raisin mixture cools, position an oven rack in the center and preheat oven to 315°F. Lightly grease two 9 x 5-inch light-colored metal loaf pans and line the bottoms with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt until evenly combined. Stir in the chopped nuts.3 cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp salt, ½ cup nuts
- Make the Batter: Pour the just-warm raisin mixture into the dry ingredients and stir gently with a wooden spoon only until no dry flour remains. Do not overmix. The batter will be thick and heavy.raisin mixture
- Fill the Pans: Divide the batter evenly between the prepared loaf pans, filling each pan no more than ¾ full. Smooth the tops lightly.
- Bake: Bake 1½–2 hours, beginning to check the loaves after 75 minutes. If the tops become deeply browned before the centers are done, tent them loosely with aluminum foil. The cakes are ready when the centers feel set, a long toothpick or thin knife comes out with a few moist crumbs but no wet batter, and an instant-read thermometer inserted into the center reads about 200°F.
- Cool: Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack. Cool completely for at least 2 hours before slicing or wrapping.
Notes
- 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.
Nutrition (Approximate Per Serving)
Yield
2 medium loaves — Serving size: 1 slice
- Calories
- 280
- Carbohydrates
- 61 g
- Protein
- 4 g
- Fat
- 4 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 170 mg
- Fiber
- 2 g
- Total Sugars
- 39.5 g
Equipment
- Large saucepan (4-quart or larger)
- Large mixing bowl
- Whisk
- Wooden spoon
- 9 x 5-inch light-colored metal loaf pans (2 required)
- Parchment paper (Enough to line the bottoms of both loaf pans)
- Long toothpick or thin knife
- Instant-read thermometer (Optional; used to verify an internal temperature of about 200°F)
- Cooling rack