Ingredients Jump to Instructions ↓

  1. 1-1/2 cups raisins

  2. 1-1/4 cups boiling water

  3. 1 cup butter, softened

  4. 1-1/2 cups sugar

  5. 2 eggs

  6. 3-1/2 cups all-purpose flour

  7. 2 teaspoons ground cinnamon

  8. 1-1/2 teaspoons baking soda

  9. 1/2 teaspoon salt GLAZE:

  10. 1-1/2 cups confectioners' sugar

  11. 1 tablespoon butter, softened

  12. 3 to 4 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside. In a large bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture alternately with reserved raisin liquid. Fold in raisins. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Pour over warm cake and spread evenly. Cool before cutting. Yield: 24 servings.


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