I received this recipe from my aunt. It stays wet and is really simple to create. It is fantastic to bring to a picnic or potluck because it is so simple and portable.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup raisins
- 2 ½ cups water
- ½ cup butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon maple flavored extract
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
- Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners’ sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.
Nutrition Facts
| Calories | 74 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 66 mg |
| Sugars | 9 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I found it!! I have this old tattered family recipe on a postcard and I wanted to see if I could find it online! The secret is boiling the raisins so they are nice and plump – and I boil them for half an hour until only 1/2 cup of water is left. Then I add the water to the recipe. I also add 1 tsp of ground cloves with the cinnamon. My family gobbles this cake up.
What a nightmare that turned out semi-okay in the end. If I had used all the raisin juice/water, the batter would have been way too thin. When warm, the cake was very bland, but after spreading the glaze over the entire surface and allowing it to cool, it was okay. Good thing I made a backup batch of another type of bar for my family gathering.