This Cinnamon Spice Raisin Cake is a vintage favorite filled with warm spices, sweet raisins, and a soft, moist texture. The use of molasses or sorghum gives it a deep, rich flavor, while cinnamon, nutmeg, and cloves add warmth. This yeast-based cake has a texture similar to gingerbread, making it a great choice for the holidays or a comforting dessert any time of the year.
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Cinnamon Spice Raisin Cake
Cinnamon Spice Raisin Cake FAQ
What is Cinnamon Spice Raisin Cake
It is a spiced yeast cake made with cinnamon, nutmeg, raisins, and molasses, giving it a rich and slightly chewy texture.
Can I use honey instead of molasses
Yes, but molasses provides a deeper, more traditional flavor.
Do I have to use yeast
Yes, the yeast gives the cake a unique texture, making it more like a cross between bread and cake.
How long does this cake stay fresh
Store it in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Can I freeze this cake
Yes, wrap it tightly and freeze it for up to three months. Thaw before serving.
Food History
Spiced cakes have been around for centuries, with molasses-based cakes becoming popular in early American baking. This type of cake was commonly made during the Great Depression when simple, shelf-stable ingredients were used.
Timeline
- 1700s to 1800s: Molasses-based spice cakes become a staple in American baking
- 1900s: Raisins are commonly added for natural sweetness
- 1930s to 1940s: Yeast cakes rise in popularity as a homemade dessert
- Today: This cake remains a nostalgic favorite
Recipe Discussion
This recipe starts by softening yeast in warm water before mixing it with flour, sugar, and warm spices. Molasses or sorghum adds a deep, slightly tangy sweetness. The dough rises before being baked into a moist, flavorful cake.
Raisins provide natural sweetness, while spices like cinnamon, nutmeg, and cloves create a comforting flavor. Once baked, the cake is often sprinkled with powdered sugar for a simple yet elegant finish.
Preparation Tips
- Use warm water around 110 degrees Fahrenheit to activate the yeast properly
- Let the dough rise in a warm place for the best texture
- Do not overmix after adding the flour to keep the cake light
- Use dark molasses for a deeper, richer flavor
- Let the cake cool slightly before adding powdered sugar
- Add chopped nuts for extra crunch
- Serve warm with butter for a comforting treat
- Store in an airtight container to keep it moist
- Pair with a cup of tea or coffee for the best flavor
- Use a serrated knife to cut clean slices
Recommended Kitchen Products
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- Mixing bowls are great for preparing the batter
- A whisk helps mix the yeast with warm water
- Measuring cups and spoons ensure accurate ingredient measurements
- A silicone spatula helps fold ingredients evenly
- A cake pan is the right size for baking this cake
- A cooling rack allows the cake to cool before adding powdered sugar
- A fine mesh sifter prevents clumps when dusting with powdered sugar
- A bread knife helps slice the cake cleanly
- An airtight storage container keeps the cake fresh longer
- A pastry brush helps grease the pan evenly
Serving Suggestions
- Sprinkle with powdered sugar for a simple finish
- Serve warm with butter for a comforting treat
- Pair with hot tea or coffee for a cozy dessert
- Drizzle with honey for extra sweetness
- Add a scoop of vanilla ice cream for a rich contrast
- Serve with whipped cream for a lighter topping
- Toast slices and spread with cream cheese for breakfast
- Enjoy with a glass of warm milk
- Garnish with extra raisins or nuts for texture
- Drizzle with caramel sauce for a modern twist
A Classic Spice Cake with Old-Fashioned Flavor
Cinnamon Spice Raisin Cake is the perfect blend of sweet, spiced, and hearty flavors. Whether served for breakfast, dessert, or a snack, this cake brings warmth and nostalgia to every bite.
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Cinnamon Spice Raisin Cake Recipe
Cinnamon Spice Raisin Cake
A vintage Cinnamon Spice Raisin Cake made with yeast, molasses, and warm spices. This moist, lightly sweet cake is perfect for breakfast or dessert.
Ingredients
- 1 package active dry yeast
- 1 ½ cups flour
- 1 ½ cups sugar
- 1 ½ tablespoons oil
- 1 egg
- 2 egg whites
- ½ cup sorghum or molasses
- 1 ⅔ cups flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ cup chopped nuts
- ½ cup chopped raisins
Instructions
- Soften yeast in ½ cup warm water and stir
- In a mixing bowl, combine sugar, oil, egg, and egg whites
- Beat with an electric mixer on low speed until mixed
- Stir in molasses and mix well
- In a separate bowl, whisk together flour, sugar, salt, and baking soda
- Gradually add dry ingredients to the wet mixture, stirring until combined
- Fold in chopped nuts and raisins
- Pour batter into a greased 10x9½-inch pan and cover. Let stand for 30 minutes
- Bake at 350 degrees Fahrenheit for 30 minutes
- Sprinkle with powdered sugar before serving