OLD-FASHIONED RAISIN CAKE is the kind of thing you crave when you want a cozy dessert but you do not want to babysit a fussy layer cake. You know the feeling, you have raisins sitting in the pantry, you want something sweet, and you also want the house to smell like cinnamon for the next two hours. This is my go to when friends pop in, or when I just want a slice with coffee and a quiet minute. It is simple, forgiving, and honestly it tastes like somebody’s grandma cared about you. If you have ever felt intimidated by scratch baking, this one is a really friendly place to start. 
Old Fashioned Raisin Cake Ingredients
I like to set everything out before I start because this recipe moves fast once you begin mixing. The heart of OLD-FASHIONED RAISIN CAKE is plump raisins and warm spices, plus a basic butter cake style batter. If you have made a simple yellow cake before, this will feel familiar, just a little more old school.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this OLD-FASHIONED RAISIN CAKE. After a few test runs, I dialed in the flavors so it’s weeknight-friendly and full of real-home vibes. OLD-FASHIONED RAISIN CAKE is the kind of thing you crave when you want a cozy dessert but you do not want to babysit a fussy layer…
What you will need
- Raisins (about 1 and 1/2 cups)
- Water (about 1 cup, for simmering the raisins)
- Butter (1/2 cup, softened)
- Sugar (1 cup)
- Eggs (2)
- All purpose flour (2 cups)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Cinnamon (1 and 1/2 teaspoons)
- Nutmeg (a pinch, optional but nice)
- Vanilla extract (1 teaspoon)
- Chopped walnuts or pecans (1/2 cup, optional)
One small note that makes a big difference: I always simmer the raisins first. It softens them, and the raisin water turns into this lightly sweet liquid that helps flavor the cake. That one step makes the crumb more tender too.
If you love classic cakes like a plain butter cake, you might also like this one I make when I want something super simple and golden: easy old fashioned butter cake. Same comforting vibe, just without the fruit and spice. 
Tips for Perfecting Your Raisin Cake
This is not a complicated cake, but a few little habits make it come out consistent every time. I have baked it in a loaf pan, a bundt, and a simple square pan, and these tips still apply.
Tip 1: Do not skip the raisin simmer. Put raisins and water in a small pot, bring to a gentle simmer for about 5 minutes, then let it cool a bit. You want it warm, not hot, so it does not scramble your eggs when it hits the batter.
Tip 2: Measure flour the easy way. Spoon flour into your measuring cup and level it off. If you scoop straight from the bag, it packs down and can make the cake a bit dry.
Tip 3: Mix just until it looks combined. Once the flour goes in, stir gently. Over mixing can make the texture tough, and this cake is supposed to be soft and homey.
Tip 4: Use the right pan prep. Grease the pan well and add a light dusting of flour, especially if you are using a bundt. Raisins love to cling to pans.
Also, if you are in the mood for another cozy baking day with fruit, this one has a similar comforting feel and makes your kitchen smell amazing: apple coffee cake. I swear it disappears faster than you think. 
Historical Context of Raisin Cake Recipes
I am not a food historian, but I do love the story behind old recipes. Raisin cakes have been around forever because raisins were a practical sweetener and they kept well, especially before everyone had easy access to fresh fruit year round. People used what they had, and raisins plus spice could make a simple cake taste special.
In a lot of families, an OLD-FASHIONED RAISIN CAKE showed up at church suppers, potlucks, and holiday tables because it traveled well and stayed moist for days. It is the kind of cake that tastes even better the next afternoon, which is basically a baker’s dream.
“I made this for my dad because he remembered his mom baking raisin cake in the winter. He took one bite and got all quiet, then asked for another slice to take home. That is when I knew this recipe was a keeper.”
And if you ever want to fall down a rabbit hole of cake nostalgia, I like browsing the general cake ideas here: cake recipes collection. It is fun when you need a new weekend baking plan.
Variations and Substitutions
This is where you can make it your own without messing anything up. OLD-FASHIONED RAISIN CAKE is pretty forgiving, and small swaps work well.
Swap the raisins: If you only have golden raisins, use them. They are a little brighter and sweeter. You can also do half raisins and half chopped dates if you like a deeper caramel note.
Add nuts or skip them: Walnuts and pecans both work. If you are baking for someone with allergies, leave them out. The cake still tastes great.
Spice choices: Cinnamon is the main one. Nutmeg is lovely in a tiny amount. A pinch of clove is nice too, but go easy because it can take over.
Frosting or no frosting: Some people like this plain with a dusting of powdered sugar. I grew up with a simple brown sugar glaze. You can also do cream cheese frosting if you want it richer.
If you are the type who loves a sweeter, more playful cake sometimes, this one is pure fun for parties: are you kidding me cake. Totally different mood, but it is a good one to have in your back pocket.
Serving Suggestions
This cake is humble, but you can serve it a bunch of ways depending on the day you are having.
- Warm slice with butter melting on top, very simple and very good
- With whipped cream and a little cinnamon sprinkled over it
- With vanilla ice cream if you want it to feel like a real dessert dessert
- With coffee in the morning, not saying it is breakfast, but also not not saying that
- Pack a square in a lunchbox, it holds up well and stays moist
If I am serving guests, I will sometimes add a drizzle of glaze and set out a bowl of toasted nuts on the side so people can top their slice. It looks a little fancy with basically no effort, which is my favorite kind of hosting.
Common Questions
Do I need to soak raisins overnight?
Nope. A quick simmer for a few minutes does the job and gives you extra flavor without planning ahead.
How do I keep raisins from sinking?
Simmering helps, and so does having a slightly thicker batter. If you want extra insurance, toss the raisins with a spoonful of flour before folding them in.
Can I make OLD-FASHIONED RAISIN CAKE ahead of time?
Yes, and it is actually better the next day. Wrap it well and keep it at room temp for about 2 days, or refrigerate if you add a dairy frosting.
What pan works best?
A 9 inch square pan is the easiest. A bundt looks pretty but needs good greasing. A loaf pan works too, just bake a bit longer.
Can I freeze it?
Yes. Wrap slices tightly and freeze up to 2 or 3 months. Thaw on the counter, then warm gently if you like.
A sweet little wrap up before you bake
If you want a cake that feels comforting, uses pantry basics, and makes your kitchen smell like cinnamon, this is it. OLD-FASHIONED RAISIN CAKE is simple, reliable, and perfect for sharing or snacking all week. If you want to compare notes with other home bakers, I enjoyed reading Old-Fashioned Raisin Cake – South Your Mouth and OLD FASHIONED RAISIN CAKE – The Southern Lady Cooks, and they really capture that classic vibe. Now grab your raisins and a mixing bowl and just go for it. You will be so glad you did.
Old-Fashioned Raisin Cake
Ingredients
Method
- Simmer the raisins and water in a small pot for about 5 minutes, then let cool slightly.
- Preheat the oven to 350°F (175°C) and grease your chosen pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg) to the wet mix and stir just until combined.
- Fold in the simmered raisins and any remaining liquid from the pot.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
