Dutch Raisin Spice Cake Recipe

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Servings: 12


Cost per serving $0.35 view details


  1. Line the bottom of a 9 x 5 x 3 inch loaf pan with wax and and grease the paper well. In a small saucepan bring the raisins and water to a boil, simmer, covered, for 5 min. Strain raisins over a measure, reserving liquid, cold raisins and reserve. Set aside 1/2 c. of the reserved liquid to cold, if there is not sufficient to make this amount, add in cool water,if there is more than this throw away the extra liquid. In a bowl, stir together the flour, baking soda, salt, cinnamon and cloves. In the large bowl of an electric mixer cream the butter, sugar and vanilla, beat in the egg till well blended. Stir in half the flour mix till blended, stir in 1/4 c. of the raisin liquid till blended, stir in the remaining flour mix and raisin liquid in the same way. Mix in the reserved raisins. Turn into the prepared pan. Bake in a preheated 350 oven till a cake tester comes out clean, 50 to 55 min. Place cake in pan on a wire rack, let cold for 10 min. Loosen edges and turn out on the wire rack, turn right side up on the rack, cold completely and slice at once if you desire. Store the cake tightly wrapped in saran or possibly tightly closed in a plastic bag in the refrigerator Tootie
  2. Note: I have sprayed the pan well and it works fine without the waxed paper.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 12 servings
Calories 273  
Calories from Fat 74 27%
Total Fat 8.37g 10%
Saturated Fat 5.03g 20%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 217mg 9%
Potassium 136mg 4%
Total Carbs 47.92g 13%
Dietary Fiber 1.2g 4%
Sugars 29.1g 19%
Protein 3.19g 5%
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