Boiled Raisin Cake

    (37)
    1 hour 30 min

    This boiled fruit cake recipe is dairy free, very forgiving, and a nice project to do with the kids. The warm and aromatic spices make this a treat. The cake doesn't need icing - it is delectable as is. Use a combination of raisins, sultanas and currants if desired.


    36 people made this

    Ingredients
    Serves: 12 

    • 325g raisins
    • 475ml water
    • 120ml vegetable oil
    • 250ml cold water
    • 400g caster sugar
    • 500g plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Boil raisins in 475ml of water for 15 minutes. Remove from heat, and do not drain. Add vegetable oil and cold water to the raisins.
    2. Mix sugar, flour, spices, bicarbonate of soda and salt in a large bowl. Add the raisin mixture to the bowl, and stir till just mixed.
    3. Pour into a greased and floured 20x30cm baking tin, and bake for one hour in a preheated 180 C / Gas 4 oven. It is done if a skewer comes out clean.

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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (33)

    by
    25

    This cake was really good. It is good in the morning with coffee. I made mine in a bundt pan, and it turned out great.  -  11 May 2000  (Review from Allrecipes US | Canada)

    by
    19

    My co-worker baked it and brought to office. It tasted GREAT. I tried myself but used a smaller cake pan for thicker cake. It took a longer time to bake and turned out like rock and raisins at top are burnt and bitter. So be sure to follow the recipe and use correct size pan. I'll try again.  -  31 May 2000  (Review from Allrecipes US | Canada)

    by
    16

    I was looking for something different to make my dad for fathers day. We always make him oatmeal raisin cookies and he always complains that there aren't enough raisins (even when there are so many the cookies barely stay together!) I joked that I finally found a way to extract the essence of raisin (the boiling really does this!) and bake it throughout the cake. Boiling the raisins also makes sure the cake stays nice and moist. I substituted 1/4 of spiced rum for 1/4 of water in the baking and it turned out delicious. Great recipe if you love raisins!  -  22 Jun 2006  (Review from Allrecipes US | Canada)

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