Boiled Raisin Cinnamon Cake

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    Boiled Raisin Cinnamon Cake

    Boiled Raisin Cinnamon Cake

    (53)
    55min


    52 people made this

    Sometimes you want a cake which isn't too sweet. This raisin cake perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.

    Ingredients
    Serves: 8 

    • 1 cup raisins
    • 2 cups (500ml) water
    • 125g butter
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 cup (220g) white sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 cup chopped walnuts
    • 1 3/4 cups (220g) plain flour

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Lightly grease one 25x25cm baking pan.
    2. In a large saucepan boil the raisins with the water for 10 minutes. Add the butter and let cool.
    3. In the same pan add the flour, bicarb soda, salt, sugar, cinnamon, nutmeg and chopped nuts (optional), mix well and pour batter into baking pan.
    4. Bake for 35 minutes.
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    Reviews and Ratings
    Global Ratings:
    (53)

    Reviews in English (53)

    by
    45

    The nutmeg and cinnamon combination was awesome! It smelled so good! But, my cake was a flop; it looked good on the outside but was starchy in the inside... gave the appearance of play dough... too much water? The measurements and temperature were right, and I even left the cake in the oven longer... but...  -  09 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    38

    Very good! I used whole wheat flour and it turned out great! I will probably leave out 1/4c sugar next time, as it is sweeter than I thought- but very delicious. Thank-you!  -  21 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    26

    I have tried so many recipes on this site but this is my first review coz I am truly impressed at how such an easy and simplified recipe could taste so good and still be foolproof. It turned out light, moist and even better than some of the best fruit cakes I've tried. At first, I was worried when I saw there were no eggs nor baking powder in the recipe and was wondering how the cake could possibly rise, but it turned out just fine. My husband and kids loved it. I would reduce the sugar to 3/4 cup the next time I bake it only because we like cakes less sweet...but this recipe on its own is really PERFECT! Absolutely for keeps!  -  31 Dec 2007  (Review from Allrecipes USA and Canada)

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