Old-Fashioned Spice Raisin Cake

Sliced rustic cake with a rich brown crumb and visible raisins on a ceramic plate.

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This old-fashioned spice raisin cake is made with brown sugar, butter, raisins, and warm spices—it’s cozy, rich, and impossible to forget.

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I wasn’t planning on crying in my kitchen the day I made this cake. But here we are.

You know those recipes that sneak up on you? You pull out the ingredients, half-distracted, and before you know it, you’re standing in a cloud of cinnamon and clove that smells exactly like your childhood? Yeah. That happened. I found this old-fashioned spice raisin cake scribbled on a faded index card tucked inside a thrifted church cookbook—like a little time capsule. And something about it just felt right. Maybe it was the two cups of brown sugar (because subtlety was not a thing in vintage baking) or maybe it was the raisins simmered in butter, but either way, I was in.

The first bite was… emotional. Not because it was perfect. Actually, it cracked weird on top and I might’ve overbaked the edges a smidge (okay, more than a smidge), but it tasted like those potluck desserts people always said came from “a family recipe.” You know, back when dessert wasn’t about Instagram, but about comfort. Nostalgia. Connection.

This cake took me somewhere. Not just back in time, but back to those slower moments—like sitting on the porch in September with socks on because the floors are cold again, or sneaking a second slice after dinner while pretending you “just needed more water.”

It’s not dramatic. But it’s everything.

Why You’ll Love This Old-Fashioned Spice Raisin Cake Recipe?

Let’s get one thing out of the way—this cake isn’t here to impress with layers or frosting or airbrushed beauty. It’s… humble. But like, in a strong-silent-type kind of way. You don’t need bells and whistles when you’ve got brown sugar, raisins, butter, and a full spice rack doing their thing.

What makes it special? For starters, simmering the raisins with butter and sugar turns them into these soft, almost jammy bits of sweetness. The texture gets sticky in the best way, like a gingerbread married a bread pudding and they lived happily ever after in a 9×13 pan. Add in cinnamon, nutmeg, cloves, and allspice—and you’re not just baking a cake. You’re creating a moment.

Also? No frosting. No layers. Just mix, bake, and serve. It’s the kind of thing you make on a Tuesday night, or bring to a holiday brunch when everyone’s already had too much sugar. And somehow… it still disappears first.

Sliced rustic cake with a rich brown crumb and visible raisins on a ceramic plate.

Ingredient Notes:

You’ve probably already got most of these in your pantry. Which is kind of wild because the flavor? Way more than the sum of its parts. Here’s the rundown:

  • Brown Sugar – Two cups might sound like a lot, but it’s brown sugar. It gives you this deep, cozy sweetness with a molasses kick that white sugar just can’t do. Also… it’s what makes the crumb so soft.

  • Raisins – Okay. I know. Raisins have haters. But hang with me. These aren’t just tossed in dry—they’re simmered in butter and water until they’re plump and dreamy. Even my raisin-hating cousin went back for seconds. So there’s hope.

  • Butter – Not optional. Two sticks. This is not a time for restraint.

  • All-Purpose Flour – Nothing fancy here. And you don’t want it to be.

  • Baking Powder + Baking Soda – A classic duo. They help it rise, stay fluffy, and not turn into a brick.

  • Salt – A little goes a long way to keep the sweetness from being too much. It’s like background music—you don’t hear it, but you’d notice if it were gone.

  • Spices – This is where it gets really personal. I use cinnamon, nutmeg, allspice, and cloves—just enough to make it taste like fall, but not enough to make it taste like potpourri. You feel me?

A thick slice of dark, moist cake served on a vintage dessert plate.

How To Make Old-Fashioned Spice Raisin Cake?

This is one of those cakes that forgives you when your phone rings mid-mixing or you forget to preheat the oven until you’re halfway through the batter. Here’s how it goes down:

Step 1: Prep Your Pan and Preheat
Set your oven to 350°F. Grease a 9×13-inch dish—spray, butter, whatever you’ve got. I’ve even used coconut oil once and it worked fine. Imperfect? Maybe. Still tasty? Absolutely.

Step 2: Simmer That Sweet Raisin Butter Magic
In a small saucepan, add the water, brown sugar, raisins, and butter. Bring it to a low boil, then let it simmer for 5-ish minutes. It’ll smell like someone bottled fall and melted it in your kitchen. Let it cool down a bit—don’t skip this or you’ll cook the flour when you mix.

Step 3: Mix Up the Dry Stuff
In a big bowl, whisk (or fork stir, I don’t judge) your flour, baking powder, baking soda, salt, and all those glorious spices. Take a deep breath while you do it. Smells like a hug, right?

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Step 4: Combine It All
Once your wet mix is warm (not hot!), pour it into the dry. Stir just until everything comes together. Lumpy? Fine. Rustic is charming.

Step 5: Bake That Baby
Pour the batter into your prepared pan and smooth the top a bit if you care about that sort of thing. Bake for 30–35 minutes, or until the center springs back when you gently poke it.

Step 6: Cool, Slice, and Eat Way Too Much
Let it cool in the pan… or don’t. I’ve absolutely eaten a slice while it was still steaming and it was kind of perfect. The flavor settles and deepens by the next day though, if you’ve got that kind of self-control.

Overhead view of a freshly baked loaf with raisins peeking through the crumb.

Storage Options:

Wrap it tight in foil or stick it in an airtight container and leave it on the counter. It’ll stay soft and dreamy for 3–4 days. But the real pro move? Slice it, wrap individually, and freeze. Pop one in the microwave for 20 seconds and boom—instant comfort food. It’s like having future-you’s back.

Variations and Substitutions:

You don’t have to follow the recipe exactly—where’s the fun in that? Here’s how I’ve played around:

  • Add nuts – Walnuts are great. Pecans are too. But honestly? Even sunflower seeds once in a pinch weren’t bad.

  • Golden raisins – Lighter in color, a little tangier. Kind of fun to switch it up.

  • Tweak the spices – Hate cloves? Leave ‘em out. Love ginger? Add a dash. It’s your kitchen.

  • Use dairy-free butter – Totally doable. Did it once when I ran out of real butter and didn’t want to put pants on to go to the store.

  • Glaze it or don’t – Powdered sugar, maple glaze, or even cream cheese frosting if you’re feeling fancy. But it honestly doesn’t need it.

Close-up of a rustic cake with a dense texture and a slightly cracked top.

What to Serve with Old-Fashioned Spice Raisin Cake?

  • Coffee or Tea – Hot drinks + spiced cake? Always a yes.

  • Whipped Cream – Optional, but dreamy.

  • Vanilla Ice Cream – Especially if the cake’s still a little warm. Highly recommend.

  • Apple slices + sharp cheddar – I know, weird combo. But very vintage New England and oddly amazing.

  • Leftover breakfast cake – Not a joke. Cake with coffee the next morning? Underrated joy.

Frequently Asked Questions:

Can I make it ahead?
Yep. In fact, I think it wants to be made ahead. The spices settle in, the cake gets richer… it’s the kind of dessert that improves with age. Like a good pair of jeans.

Can I skip the raisins?
I mean, technically. But it won’t be the same cake. You could sub in dried cranberries or chopped dates. Maybe even apples? But the heart of the old-fashioned spice raisin cake kind of is the raisins.

Does it need frosting?
Nope. But will it mind if you drizzle some glaze or pile on whipped cream? Also nope. Totally up to you.

Close-up of a moist, spiced dessert with a dusting of powdered sugar.

If you make this old-fashioned spice raisin cake, come back and tell me how it went. Did it remind you of someone? Did it make your house smell like a holiday? Did you eat it straight from the pan at midnight like I definitely haven’t done? (Okay, I have.) Either way—I’d love to hear your story.

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Keep the Flavor Coming – Try These:

Close-up of a rustic cake with a dense texture and a slightly cracked top.

Old-Fashioned Spice Raisin Cake

Prep Time 15 minutes
Cook Time 30 minutes
A moist and warmly spiced old-fashioned raisin cake made with brown sugar, butter, and plump simmered raisins. Simple, nostalgic, and easy to make.
12 Servings

Ingredients

  • 2 cups brown sugar
  • 2 cups water
  • cups raisins
  • 1 cup unsalted butter 2 sticks
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves

Instructions
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray. Set aside.
  2. Simmer the raisin mixture: In a medium saucepan, combine the brown sugar, water, raisins, and butter. Bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to low and allow it to simmer gently for 5 minutes. Remove the pan from the heat and let the mixture cool to room temperature before proceeding.
  3. Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Stir well to combine and evenly distribute the spices throughout the flour.
  4. Combine wet and dry ingredients: Once the raisin mixture has cooled, pour it into the bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until the batter is fully combined and no streaks of dry flour remain. Avoid overmixing.
  5. Bake the cake: Transfer the batter into the prepared baking dish and spread evenly. Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and serve: Allow the cake to cool completely in the pan before slicing. Serve plain or with optional whipped cream or glaze, if desired.

Notes

To prepare this Old-Fashioned Spice Raisin Cake as a gluten-free dessert, substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes a binding agent such as xanthan gum. Mix gently, as gluten-free batters can be more delicate. Expect a slightly denser texture, but the flavor will remain rich, spiced, and delicious.
Bitty

 

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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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