Prep 30 mins
Cook 35 mins
This was a recipe from Hilma Murphy, my best friend's mother. She passed away when I was 12. She always made this cake for us, and after her death, we looked through her recipes and I copied this one down. Easy to make, definitely a comfort cake that is wonderful when still warm!
- 1 cup raisins
- 2 cups water
- 1⁄2 cup margarine
- 1 3⁄4 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup sugar
- In large saucepan boil 1 cup raisins with 2 cups water for 10 minutes.
- Take from fire, add 1 stick margarine and let cool to room temperature.
- In same saucepan with liquid, raisins and butter, stir in remaining ingredients until smooth.
- Bake in 10x7 pan at 350 degrees for 30-35 minutes, or until center tests done.
Very very nice. My mom was asking for a cake with raisins and nuts, and so I made this one. Very easy to make and very nice. Thank you for posting. I made a couple of changes, I used butter instead of margarine, used 3/4 cup sugar, and omitted the nutmeg as I did not have any. I also added some almonds to the batter. Most good especially when warm.
Easy to make and put together. The flavor turned out excellently but I didn't have the specific pan mentioned and tried to sub in a 9x5x3 and cook it longer. The toothpick came out clean but the middle was runny. I will try this again. So if this happens to you don't sub in the pan without calculating. The sides were cooked and were delish. Enjoy CHEFDLH
This is a favorite in my home. I clipped it from a magazine in about 1970 and thought I had it memorized. When I went to check my memory I couldn't find it. The story that came with it was that it was developed during the war when eggs were rationed. So glad you posted it. I also add a handful of chopped nuts (walnuts or pecans). I cut the sugar to 3/4 cup. And warm it is fabulous!