I love to make this raisin cake dessert whether as a cake or a loaf. I can assure you it's delicious!
Really enjoyed this and I'm not even that big a fan of raisins. I sub'd 1/2 cup of the raisins for 1/2 cup of currants just because I had them on hand. It makes a wonderfully moist loaf...not really pudding-ish at all. Will enjoy this especially at breakfast time. 50 mins was spot on as far as baking time for me too. Thank you for this recipe! - 02 Apr 2007 (Review from Allrecipes USA and Canada)
I made this without the Brandy. It was WONDERFUL even without it. (I "plumped" the Raisins in almost-hot Water for 10 minutes before adding. I think that helped.) - 25 Oct 2014 (Review from Allrecipes USA and Canada)
- Rated on - 30 Nov 2011 (Review from Allrecipes USA and Canada)