Boiled Raisin Sheetcake
- Ready In:
- 1hr 5mins
- 3 cups raisins, boil 10 minutes and cool, reserve 1 cup of liquid
- 2 eggs
- 1⁄2 cup margarine
- 1 1⁄2 cups white sugar
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 3 cups flour
- 2 teaspoons baking soda
- Cream margarine and sugar together; add eggs and juice.
- In separate bowl, combine dry ingredients.
- Combine the two in one large mixing bowl.
- (Don't forget to fold in the raisins).
- Bake in 9 x 13-inch pan for 40 to 45 minutes at 350°F.
- This goes good with a maple icing.
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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
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!
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 :)