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The whole family loved this cake! I halved the recipe, using just 1/2 cup of raisin water, 3/4 cup raisins (didn't have any more at home), 1 1/2 tsp cinnamon and 1/2 tsp nutmeg, half of the flour, sugar and baking powder. It was delicious and light. I used a 1.5 liter loaf pan and baked for 40 minutes. Couldn't believe that I made a cake with just 1/4 cup margarine and 1 egg! Thanks to you Moose Belfour

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Cathy-O June 30, 2008

Very moist and flavorful! (I opted to leave it plain, without frosting it). The cake has a rich, dark color, and the raisins are plump and juicy. I used a mixture of raisins and sultanas (golden raisins) and in place of the nutmeg, I used allspice. I found that 40 minutes was sufficient to bake the cake, and I let it sit for a day before serving. I'm partial to fruitcakes, and this is one I'll be baking often! Great recipe!

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truebrit February 12, 2005

This recipe has been in our family for years...in fact my great aunts called it "poor man's cake"! I guess the ingredients were less expensive back in their day! This does come out delicious and moist. It has a nice color, and tastes like a heavier version of spice cake. The only difference in our family's recipe is that you add the baking soda to the reserved raisin liquid ( have no idea why!) I have made it in a 9 x 13 pan and in a tube pan...both are great...and I have never frosted it. Thanks for making me remember this "good memories" cake...now I want to go make one :)

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Karen=^..^= June 22, 2002
Boiled Raisin Cake