Holiday Raisin Cake Recipe

Name: Holiday Raisin Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. dark seedless raisins; 1 1/2 c. golden brown seedless raisins; 1 c. whole candied cherries; 1 c. diced mixed candied fruit and peels; 1 c. flaked coconut; 1 (1 lb., 4 1/2 ounce.) can crushed pineapple; 1 c. butter; 1 c. sugar; 1/2 teaspoon almond extract; 3 beaten Large eggs; 3 c. sifted flour; 1 teaspoon baking pwdr; 2 teaspoon salt; 1 c. pecan halves

Servings: persons

1 1/2 c. dark seedless raisins
1 1/2 c. golden brown seedless raisins
1 c. whole candied cherries
1 c. diced mixed candied fruit and peels
1 c. flaked coconut
1 (1 lb., 4 1/2 ounce.) can crushed pineapple
1 c. butter
1 c. sugar
1/2 teaspoon almond extract
3 beaten Large eggs
3 c. sifted flour
1 teaspoon baking pwdr
2 teaspoon salt
1 c. pecan halves

1
Combine raisins, candied fruits and peels, coconut and undrained pineapple.
2
Heat; cold while preparing batter.
3
Beat butter, sugar and almond extract till light and fluffy.
4
Beat in Large eggs.
5
Add in flour resifted with baking pwdr and salt, beating till smooth.
6
Fold in fruit mix and nuts till well blended.
7
Turn into two greased and paper-lined 1 1/2 qt tube pan and bake in slow oven, 300 degrees, about 1 3/4 hrs or possibly till cake tests done.
8
Let stand 1/2 hour before turning out on wire rack.
9
Or possibly you can divide into other size smaller pans as follows.
10
1/4 c. pan, bake 45 min; 3/4 c. pan, bake 1 hour; 1 c. tube pan, bake one hour; 2 3/4 c. tube pan, bake 1 hour and 15 min; 4 c. tube pan, bake 1 hour and 20 min; 7 inch loaf pan, bake 1 1/2 hrs.

1856

kcal

Calories

101

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 c. dark seedless raisins, 1 1/2 c. golden brown seedless raisins, 1 c. whole candied cherries, 1 c. diced mixed candied fruit and peels, and more.

Yes, Holiday Raisin Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!