Raisin walnut cake

    1 hour

    Lovely moist raisin and walnut cake with dark brown sugar and cinnamon spice baked in for rich flavour. Yum!

    35 people made this

    Serves: 24 

    • 290g raisins
    • 950ml water
    • 225g butter
    • 300g caster sugar
    • 110g dark brown soft sugar
    • 400g plain flour
    • 2 teaspoons salt
    • 2 teaspoons ground cinnamon
    • 2 teaspoons bicarbonate of soda
    • 115g chopped walnuts

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
    2. In a saucepan combine raisins and water. Bring to the boil and let boil for 10 minutes. Remove from heat and add butter, caster and both sugars. Stir to mix and allow to cool.
    3. In a large bowl mix the flour, salt, cinnamon and bicarb. Add the raisin mixture and the nuts and stir together until smooth.
    4. Pour mixture into prepared tin and bake at 180 C / Gas 4 for 35 to 45 minutes, or until a skewer inserted into the cake comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    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)