Recipe by seesko
My grandmother's famous recipe. She mad it often and we all loved it. I must admit that I do not know why my family calls this raisin bread, because it has always seemed more like a cake to me.
Top Review by Saturn
What a neat "bread"! I only made one change. I cut the cloves back to 1/2 a tsp. None of us are fond of a strong clove taste so I wanted to err on the safe side. And I am glad I did. The level of spice in here was perfect for us. I found that it came out a touch dry but I think that was my oven. I should have taken it out about 5 or 10 minutes before the hour was up. I used Recipe #22932 as the frosting and it really set off the flavour of this cake. I can't wait to make this for our next family function. Thank you for sharing your grandmother's recipe!
- 1 (15 ounce) box raisins
- 2 cups water
- 2 cups sugar
- 1⁄3 cup shortening
- 4 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon clove
- 1 tablespoon baking soda
Directions See How It's Made
- Place raisins and 2 cups water in sauce pan and bring to boil for five minutes.
- Remove from heat and add 1 cup cold water.
- Let cool until it is lukewarm.
- Cream together sugar and shortening, then add the salt, cinnamon, nutmeg, cloves and baking soda. Mix well.
- Add raisins and flour to dry mixture. Mix well.
- Bake in greased and floured cake pan for one hour at 350°F.
- Recipe is great as is or add some cream cheese frosting.