Prep 20 mins
Cook 40 mins
The first time I tasted this cake was at a friend's house long ago; begged for the recipe, but never got it. These same friends recently came to my house for dinner and brought this cake for dessert. I was thrilled!! Now I finally had an opprtunity to get the recipe. It took some prodding, but I finally succeeded in gaining the recipe. Turns out it was a Pillsbury Bakeoff Winner from the 70's. Hope you enjoy!
- 1 1⁄2 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 3 eggs
- 1 cup sour cream
- 1 cup dark seedless raisins, chopped
- 1 tablespoon flour
- Sift first 4 ingredients together and blend well with spatula; set aside.
- Beat eggs 5 minutes with hand held mixer.
- Cream butter until softened; add sugar gradually, beating until fluffy after each addition. Add the beaten eggs.
- Coat raisins with 1 tablespoon flour and mix; set aside. (The flour keeps raisins from settling on the bottom during baking.).
- Add dry ingredients in thirds and sour cream in halves to creamed mixture. Stir in raisins.
- Turn into a greased (bottom only) 13x9-1/2x2 inch pan.
- Bake at 350 degrees 35 to 40 minutes, or until cake tester or wooden pick inserted in center comes out clean.
- Cool on cooling rack and cut cake into squares or bars.
- For a festive touch, roll each piece in granulated sugar. (At Christmas use red and green sugars).