Raisin Bar Sheet Cake

"This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake."
 
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photo by Kathy photo by Kathy
photo by Kathy
photo by Kathy photo by Kathy
photo by katie in the UP photo by katie in the UP
photo by katie in the UP photo by katie in the UP
Ready In:
40mins
Ingredients:
14
Serves:
24
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ingredients

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directions

  • Heat oven to 375 degrees. Grease a 17 x 11 x 2 pan.
  • In a mixing bowl, combine the first 9 ingredients. Pour into baking pan.
  • Bake 20 minutes. If you are using a dark baking pan, check for doneness at 15 minutes. Cool slightly.
  • Make Icing: Put powdered sugar into a bowl.
  • In a small bowl, combine water and butter, than add vanilla and syrup.
  • Add to sugar and beat until creamy, adding water to obtain correct consistency.
  • Drizzle over slightly warm cake.

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Reviews

  1. At first I found this sheet cake to be a bit dry, and there was not enough glaze to cover the entire cake. When I mixed the glaze, it came out extremely thick, so I added another 1/2 tablespoon of the boiling water, but it only seem to cover about one quarter of the cake. I ended up tripling the glaze, and added 6 tablespoons of boiling water all together. While the cake seemed a bit less dry the 2nd and 3rd day later, I still found the cake just didn't seem to wow me. I'm sorry, I can only give this cake a 2 star rating.
     
  2. Another of the recipes I have been making for a good number of years, so often a new printout was needed. In doing so found I had missed reviewing. This has become a real family favorite at our house, no surprise as we all love raisins. Find the old fashioned 'mom' recipes are for most part winners as this one is. Made as posted makes for a lovely moist great tasting bar, the glaze one that I often go to when needing to top a sheet cake. Travels well as a 'make and take' - and always an empty pan! Thank you Kathy.
     
  3. Yummers! These just blew my diet! Oh well, they do have raisins! I made them according to recipe, and they truly are a wonderful and different treat. Mine are like an extremely moist bar/cake. Thank you so much for sharing your childhood treat.
     
  4. FINALLY found a Raisin Cake recipe my husband likes a LOT! Been searching for a good old fashioned raisin cake for years…This one blew us both away!! Kathy, Thank You So Much for sharing with the world!!! A Keeper Recipe Forever!!!
     
  5. This raisin bar was good but a tiny bit on the dry side. Later in the day it seemed to be a little moisture. However the next time I make it I will use liquid vegetable oil or melted butter. I also added ground cloves, ground all spice and ground nutmeg and 2 cups of raisins instead of the 1 - 1 1/2 cups.
     
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Tweaks

  1. I used two round cake pans verse a sheet cake pan. It took 20 minutes to bake.
     
  2. These are great. I used 1/2 soft brown sugar and 1/2 dark muscavado sugar, substituted the cinnamon for mixed spice, and the butter and shortening for margarine. Also changed the raisins to 3/4 cup with 1/2 cup dried cranberries and 1/4 cup dried blueberries and subbed honey for the corn syrup. I made these at about 9 last night and now at 11pm there are two left! My sister's already addicted and she hates cakes with fruit in! Thanks for a great recipe.
     

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