OLD-FASHIONED RAISIN CAKE is what I make when I want a cozy dessert that feels like it belongs on a kitchen table with a cup of coffee and a little chatter in the background. You know those days when you want something sweet but not fussy, and you do not want to run to the store for fancy ingredients? This cake is exactly that. It is warm, gently spiced, and packed with raisins that turn juicy in the oven. If you have ever had a “grandma style” cake that somehow tastes better the next day, this is that kind of treat. Let me walk you through how I make mine at home.
Ingredients for Old-Fashioned Raisin Cake
I love this recipe because it uses basics you probably already have. The raisins do a lot of the heavy lifting for flavor, so you do not need frosting to make it feel special. Here is what I use for my OLD-FASHIONED RAISIN CAKE, plus a couple of flexible options.
- Raisins: 1 and 1/2 cups (regular or golden both work)
- Water: 1 and 1/4 cups
- Butter: 1/2 cup (1 stick)
- Brown sugar: 1 cup (packed)
- Eggs: 2 large
- All-purpose flour: 2 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Cinnamon: 1 and 1/2 teaspoons
- Nutmeg: 1/4 teaspoon (optional but nice)
- Vanilla extract: 1 teaspoon
- Chopped walnuts or pecans: 1/2 cup (optional)
If you are in a chocolate mood another day, I do have a reliable chocolate recipe I lean on too. This one is a different vibe, but it is nice to have options, so here is my go to classic chocolate cake for when you want something richer.
One quick note on raisins: if yours are super dry, do not worry. The simmer step (coming up next) makes them plump and soft again, and that helps keep the cake tender.
Key Steps in Making Old-Fashioned Raisin Cake
This is not a complicated cake, but the order matters. The main trick is cooking the raisins first, then letting that mixture cool a bit before you add eggs. I have rushed it before and ended up with weird egg bits, so now I behave and let it cool.
1) Simmer the raisins for maximum flavor
In a medium pot, add the raisins and water. Bring it to a gentle boil, then lower the heat and simmer about 8 to 10 minutes. You will see the water darken and the raisins puff up. Turn off the heat, stir in the butter, and let it melt in.
2) Mix the dry ingredients in a separate bowl
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. This helps the baking soda and spices spread out evenly so you do not get random salty or spicy bites.
3) Combine, then bake
Pour the warm raisin mixture into a mixing bowl and stir in the brown sugar. Let it cool 10 minutes, then beat in the eggs and vanilla. Add the dry ingredients and stir just until you do not see dry flour anymore. Fold in nuts if you are using them.
Pour into a greased 9×13 pan, or you can use a bundt pan if you grease it really well. Bake at 350 F for about 30 to 38 minutes for a 9×13, or 40 to 50 minutes for a bundt. It is done when a toothpick comes out with just a few moist crumbs.
While we are talking baking methods, if you ever want a dessert that feels almost magical because the appliance does the work, this Instant Pot pumpkin cheesecake is one I make when I need something hands off.
Unique Features of the Recipe
There are a few reasons I keep coming back to OLD-FASHIONED RAISIN CAKE, and none of them involve fancy decorating.
It stays moist. The cooked raisins and that dark raisin water act like built in moisture. Even if you slightly overbake it, it usually still tastes good. Not many cakes can do that.
It is flavorful without frosting. Cinnamon, brown sugar, and that caramel like raisin flavor give it enough personality on their own. I will not say no to a little powdered sugar on top, but it is not required.
It tastes even better the next day. The spices settle in and the crumb softens. I actually like it best after it sits overnight covered on the counter.
“I made this for my dad because he loves raisin desserts. He took one bite and said it tasted like the cakes his mom used to bake. We ate it two days in a row and it somehow got better.”
Also, if baking for someone who avoids dairy comes up, I keep a separate dessert list for that. These dairy free cupcakes are a good backup plan when you need something party friendly.
Tips for Perfecting Your Cake
This is the part where I save you from the little mistakes I have already made in my own kitchen.
Watch the temperature before adding eggs
Let the raisin mixture cool a bit. Warm is fine, hot is not. If you can comfortably hold the bowl and it just feels warm, you are good.
Do not overmix
Once the flour goes in, stir just until combined. Overmixing can make the cake tighter and less tender. This cake should be soft and sliceable, not bready.
Grease the pan like you mean it
If using a bundt pan, I grease every curve, then dust lightly with flour. For a 9×13, grease and add a strip of parchment if you want super easy lifting.
Know your bake time clues
Ovens vary. Start checking early. The top should look set and spring back lightly when you tap it. A toothpick should come out clean or with a few moist crumbs, not wet batter.
Here is a little organizer that helps if you are the kind of person who likes quick reference while baking:
And if you ever want a breakfast style treat with a fun twist, these keto banana nut protein pancakes are surprisingly satisfying with coffee, even if you are not usually into “healthy” breakfasts.
Variations and Serving Suggestions
This cake is flexible, which is one more reason it survives in my recipe stash. You can keep it classic, or you can nudge it a little depending on who is coming over.
Easy variations
If you want to change it up without breaking the whole recipe, try one of these:
- Add 1/2 cup chopped nuts for crunch
- Swap part of the raisins for chopped dates if you love a deeper sweetness
- Add 1 teaspoon orange zest for a brighter smell and flavor
- Stir in a small diced apple for extra tenderness (pat it dry first)
- Use a simple glaze: powdered sugar plus a little milk and vanilla, drizzled over the top
My favorite ways to serve it
I usually slice it thick and keep it simple. Here are my best serving ideas:
Warm slice plus butter is my comfort choice. I know it sounds plain, but it is so good. For dessert, a scoop of vanilla ice cream works beautifully. And if you are serving guests, a light dusting of powdered sugar makes it look finished with basically no effort.
Common Questions
Can I make OLD-FASHIONED RAISIN CAKE ahead of time?
Yes, and I recommend it. Bake it the day before, cool completely, then cover tightly. The flavor settles and the texture gets even nicer.
How do I store it, and how long does it last?
Keep it covered at room temperature for about 2 days. For longer, store it in the fridge up to 5 days. Let slices come to room temp or warm them for 10 seconds in the microwave.
Can I freeze it?
Yep. Wrap individual slices in plastic wrap, then put them in a freezer bag. Freeze up to 2 months. Thaw on the counter or overnight in the fridge.
Do I need to soak raisins first?
No, because the recipe simmers them. That step is basically a built in soak plus flavor boost.
What if I do not have brown sugar?
You can use white sugar, but brown sugar gives that deeper, caramel taste. If you have molasses, you can mix 1 cup white sugar with 1 tablespoon molasses as a quick substitute.
A sweet, simple bake you will come back to
OLD-FASHIONED RAISIN CAKE is one of those recipes that feels like home even if you did not grow up eating it. It is easy, forgiving, and perfect for sharing, especially with coffee in the afternoon. If you want to compare versions, I like browsing classics like OLD FASHIONED RAISIN CAKE – The Southern Lady Cooks and this cozy take on Raisin Cake – My Delicious Blog for extra inspiration. Try it once, make a few little tweaks until it tastes like your own, and do not be surprised if people ask for the recipe.
Old-Fashioned Raisin Cake
Ingredients
Main Ingredients
- 1.5 cups Raisins Regular or golden raisins work.
- 1.25 cups Water
- 0.5 cups Butter 1 stick
- 1 cups Brown sugar Packed
- 2 large Eggs
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Cinnamon
- 0.25 teaspoon Nutmeg Optional but nice
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts or pecans Optional
Instructions
Preparation
- In a medium pot, add raisins and water. Bring to a gentle boil, then lower heat and simmer for 8 to 10 minutes until raisins puff up.
- Turn off heat, stir in the butter, and let it melt as the mixture cools.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Pour the warm raisin mixture into the mixing bowl, stir in brown sugar, and let cool for 10 minutes.
- Beat in the eggs and vanilla. Add dry ingredients and stir just until no dry flour remains. Fold in nuts if using.
- Pour into a greased 9×13 pan or a bundt pan. Bake at 350°F for 30-38 minutes for a 9×13, or 40-50 minutes for a bundt.
- Check doneness with a toothpick; it should come out with a few moist crumbs.
