Recipe courtesy of Michele Urvater

Raisin Cake from the Pantry

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 12 16 squares
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1 cup dried raisins

1 cup (packed) light or dark brown sugar

1 cup water or milk

1/2 cup vegetable shortening or butter

1 teaspoon each ground cinnamon and ginger

2 cups sifted flour, resifted with 1 teaspoon baking soda and 1/2 teaspoon salt

1 cup walnuts, chopped


Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature.

Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares.

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