Old-Fashioned Raisin Snack Cake

This old-fashioned raisin cake brings sweet comfort to any table with deep molasses flavor, fragrant spices and juicy raisins in every bite. Made without eggs, milk or butter, it is a Depression-Era classic that stays remarkably moist and never fails to satisfy. My granny swore by this recipe for bridge club and it is still a favorite at family gatherings.

I remember the first time I baked it with my aunt on a rainy day. We ate warm squares right out of the pan and could not stop laughing at how such a humble cake could taste so good.

Ingredients

• Brown sugar: Brings moisture and just the right sweetness use dark brown sugar for extra depth
• Raisins: Add bursts of natural sweetness choose plump juicy raisins for the best texture
• Molasses: Lends rich color and deep flavor blackstrap is stronger but regular works well
• Cinnamon, cloves, nutmeg, and ground ginger: Create a warmly spiced profile buy whole spices and grind fresh if possible
• All-purpose flour: Forms the sturdy yet soft crumb look for unbleached flour for the best rise
• Baking powder and baking soda: Both are needed to help this dense batter rise evenly check your leaveners are fresh
• Oil: Keeps the cake tender a neutral oil like canola or vegetable is best
• Salt: Balances the sweetness and brings out the flavors opt for fine sea salt
• Water: A splash helps achieve the perfect cake batter consistency always measure for accuracy

Step-by-Step Instructions

Prepare the Pan:

Grease a nine by nine inch baking pan well or spray with cooking spray for easy release If you want super easy removal line the bottom with parchment paper

Simmer the Raisin Mixture:

In a saucepan combine brown sugar water oil molasses raisins salt and all the spices Bring to a boil over medium high heat Once boiling let it simmer for just one minute to plump the raisins and meld the flavors Remove from heat

Mix Dry Ingredients:

In a large bowl whisk together the flour and baking powder Make sure all lumps are gone and the mixture is evenly combined

Activate the Baking Soda:

Mix two teaspoons water with the baking soda in a small cup Stir until the soda is fully dissolved This helps distribute the leavener and creates a gentle foaming

Combine Wet and Dry:

Stir the water and soda mixture into the warm raisin mixture Do not be alarmed if it foams up a bit Pour everything into the flour mixture Fold gently only until just combined so your cake stays tender

Bake:

Pour the batter into your prepared pan Smooth the top and bake for forty to forty five minutes A toothpick inserted should come out clean or with a few moist crumbs

Cool and Cut:

Allow the cake to cool fully in the pan before slicing into generous squares This cake is even better the next day when the flavors settle

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Nothing beats the smell of this cake baking on a chilly afternoon It always reminds me of my cousins showing up unannounced with big grins just as the cake was coming out of the oven One year we all agreed the molasses is what gives each bite its extra cozy taste

Storage Tips

This cake will keep at room temperature for up to four days in an airtight container You can also freeze squares individually wrapped for up to one month To enjoy again simply thaw at room temp or warm briefly in the microwave

Ingredient Substitutions

If you do not have molasses you can leave it out or use dark corn syrup for a milder flavor Other sweet syrups tend to make the batter too thin For extra crunch feel free to add a cup of chopped pecans or walnuts Use golden raisins if you like a milder raisin flavor

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Serving Suggestions

This cake is lovely with hot coffee or chai tea It is also delicious topped with a dollop of dairy free whipped cream or a scoop of vanilla ice cream My favorite way is to serve it slightly warm dusted with a little extra cinnamon sugar

Cultural and Historical Context

Raisin cakes like this were a treat during the Depression when butter and eggs were scarce They are part of a tradition of baking with what you had on hand making them both practical and incredibly flavorful This recipe connects generations with the simple joy of homemade cake

Frequently Asked Questions

→ What makes this cake so moist without dairy or eggs?

The combination of oil, boiling water with raisins, and molasses ensures a moist, tender crumb even without dairy or eggs.

→ Can I substitute the molasses?

If you're out of molasses, dark corn syrup can work, though maple syrup or agave may be too thin for best texture and flavor.

→ Are the spices adjustable?

Absolutely! Feel free to use the spices you prefer or have on hand. The cake welcomes cinnamon, nutmeg, ginger, and cloves in any combination.

→ Can nuts be added for extra texture?

Yes, chopped pecans or walnuts are great additions. About one heaping cup mixed in creates added crunch and flavor depth.

→ What's the best way to store the cake?

Keep the cake in an airtight container at room temperature. It stays fresh for several days and remains moist.