The secret to a great raisin cake is to plump up the raisins in boiling water before adding to the batter. This is a great snack for guests with tea or coffee.
. Very moist and delicious.I frosted the cake with cinnamon frosting.I feel cooking time is not enough because after 40 minutes the cake was still not done. - 02 Jun 2000 (Review from Allrecipes USA and Canada)
This cake was really yummy & moist. It stayed very moist even after a few days. Everyone in my house loved it - I doubled the walnuts, added 1 tspn. vanilla extract & 1 tspn. walnut extract to the raisin mixture (after cooling). I also substituted margarine for butter because I didn't have any and it was fine. - 18 Apr 2011 (Review from Allrecipes USA and Canada)
This is our first raisin cake and it was Very Easy & Very Good. We baked ours for 35 minutes , to be super it was super moist and good. Then it wasn't over cooked. When the raisins and water were done boiling i removed them from the heat & put the butter & sugars right into the hot water to melt. I didn't wait for it to cool. Just went ahead and mixed in the flour and other ingredients. We didn't add the nuts. We also sprinkled 10X sugar on top. Came out great, will be making again. Thanks - 16 Feb 2009 (Review from Allrecipes USA and Canada)