Moist Raisin Cake – Spiced, Soft & Nostalgic

Description:

This Moist Raisin Cake is dense yet tender, warmly spiced, and loaded with plump raisins in every bite. Made with brown sugar and butter for deep flavor, it’s a simple cake that feels like a comforting hug — ideal for fall and winter days, or anytime you crave something homey and sweet.

Origin:

Rooted in traditional European and early American baking, raisin cakes were especially popular during times of scarcity because they didn’t require fresh fruit. Today, they’re enjoyed for their nostalgic flavors and simplicity.

Ingredients (Quantity):

1 cup raisins
1 cup water
½ cup (115g) unsalted butter
1 cup (200g) brown sugar, packed
2 large eggs
1 ½ cups (190g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup sour cream or plain yogurt
1 tsp vanilla extract

Ingredients (Optional):

½ cup chopped walnuts or pecans
¼ tsp cloves or allspice
1–2 tbsp rum or brandy (soak raisins for extra flavor)
Powdered sugar or a simple glaze for topping

Instructions:

Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or loaf pan.
Boil raisins:
In a saucepan, simmer raisins with 1 cup water for 5 minutes. Let cool slightly.
Cream butter and sugar:
In a bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.
Mix dry ingredients:
In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
Combine:
Add dry ingredients to butter mixture in 2 batches, alternating with sour cream. Stir in raisins (and their water), plus nuts if using.
Bake:
Pour into prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve:
Let cool before slicing. Dust with powdered sugar or glaze if desired.