Aunt Rosie's Eggless Raisin Cake

Total Time
1hr 5mins
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!

Ingredients Nutrition

Directions

  1. In large saucepan boil 1 cup raisins with 2 cups water for 10 minutes.
  2. Take from fire, add 1 stick margarine and let cool to room temperature.
  3. In same saucepan with liquid, raisins and butter, stir in remaining ingredients until smooth.
  4. Bake in 10x7 pan at 350 degrees for 30-35 minutes, or until center tests done.

Reviews

(4)
Most Helpful

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.

Sangeetha July 06, 2010

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

ChefDLH December 09, 2009

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!

maltieri1212 November 28, 2008

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