Total Time
25mins
Prep 15 mins
Cook 10 mins

one of sally grossrodes old recipes its a raison bar recipe thats old and see says it good

Directions

  1. cook raisins in water til there is 1 cup of water left
  2. add sugar and butter while rasins are hot
  3. then add dry ingredients and egg and vanilla
  4. put in pam sprayed pan
  5. bake 10 minutes at 400 degrees
  6. im guessing a cookie sheet here guys.
Most Helpful

I tried these, but not so successfully. Part of the problem was the pan size. I know you did say a cookie sheet. I used a 9 by 9 by 1-inch rimmed pan, which was probably about half the necessary size. Nothing overflowed, but all the raisins sunk to the bottom and the cake was too fragile to get out of the pan in nice pieces. Not the recipe poster's fault, so no stars. I buttered the pan, but the cake stuck badly, so I would recommend using paper. Also, the 1 teaspoon salt called for seemed excessive to me from the start. I used 1/2 teaspoon, and think that even 1/3 teaspoon salt would be fine. Personally, I thought the cake was too sweet, and the flavor of the raisins was overshadowed by the cinnamon. I also think that modern raisins are softer than those of previous times. If I were going to make this again, I would bring 1 cup of water to a boil, add the raisins, turn off the heat and proceed from there, but with only 1/2 cup sugar (or so) and 1 teaspoon cinnamon. I also had quite a lot of white lumps of flour that didn't get properly mixed in. This may have been because of my carelessness, or the particular flour I used. I am using the word "cake" throughout this review because that's what I got. However, if baked in the proper size pan, I think you would get something more like fairly thin, rather soft bars. Anyway, I'm glad I tried this recipe. I would still be wondering about it if I hadn't. It is a very easy recipe, that uses common pantry items, too. Thank you for the experience.

mianbao October 07, 2012