About this recipe: Lovely moist raisin and walnut cake with dark brown sugar and cinnamon spice baked in for rich flavour. Yum!
I baked this yesterday, followed the recipe exactly. I thought 950ml of water was a bit much and the cake mixture very sloppy but went with it. After an hour of baking it was still raw, I baked for a further 30mins and still no better. I'm very disappointed as it is such a huge waste of ingredients, but this can't be eaten. In hindsight I should have reduced the water but then again hindsight is a wonderful thing. - 26 Aug 2014
. 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 US | 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 US | Canada)