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Dutch Raisin Spice Cake Recipe

Ingredients

How to make it

  • Line bottom of a loaf pan with waxed paper and great paper well.
  • In a small saucepan bring raisins and water to a boil then simmer covered for 5 minutes.
  • Drain raisins over a measuring cup reserving liquid.
  • Cool raisins and reserve.
  • Set aside 1/2 cup of the reserved liquid to cool.
  • If there is not enough liquid to measure 1/2 cup add cold water.
  • In a bowl stir together flour, baking soda, salt, cinnamon and cloves.
  • In large bowl of an electric mixer cream butter, sugar and vanilla then beat in egg until well blended.
  • Stir in half the flour mixture until blended then stir in 1/4 cup of the raisin liquid until blended.
  • Stir in remaining flour mixture and raisin liquid in the same way then fold in reserved raisins.
  • Turn into the prepared pan and bake at 350 for 55 minutes.
  • Place cake in pan on a wire rack and cool for 10 minutes.
  • Loosen edges and turn out on the wire rack.
  • Turn right side up on the rack then cool completely and slice at once if you desire.
  • Store cake wrapped tightly in plastic wrap in a plastic bag in the refrigerator.

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The Cook

chefmeow Garland, TX

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