Raisin and Cinnamon Cake

    1 hour 5 minutes

    This raisin and cinnamon cake is very simple to make. It is also eggless so it is suitable for those with egg allergies.

    5 people made this

    Serves: 12 

    • 1 cup demerara sugar
    • 1 cup raisins
    • 1 cup unsalted butter
    • 1 cup (250ml) water
    • 1 1/2 cups wholemeal flour
    • 1 pinch ground cinnamon
    • 1 teaspoon baking powder

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour one 18x18cm square baking pan.
    2. Boil sugar, raisins, butter and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.
    3. Sift the flour, cinnamon and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.
    4. Bake in the preheated oven for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.

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    Reviews in English (3)


    We used apple sauce as a butter substitute and it was a wonderful taste addition--just took a few extra minutes to cook through. This cake is quite tasty for those of us used to turbinado & whole wheat! We decorated our circumfrence with berries & it made for a wonderful congratulations cake for my 3 1/2 year old who just started to READ! :-D Will make this regularly--thank you! No eggs! What a treat.  -  23 Jan 2007  (Review from Allrecipes USA and Canada)


    Altered ingredient amounts. Used Spelt flour  -  02 May 2011  (Review from Allrecipes UK & Ireland)


    Rather a 'wet' cake. Very tastey  -  02 May 2011  (Review from Allrecipes UK & Ireland)