Old-Fashioned Boiled Raisin Cake with Brown Sugar Frosting

Get ready for a taste of pure nostalgia! This old-fashioned boiled raisin cake is the kind of dessert that makes you close your eyes and sigh with happiness after the first bite. The magic happens when plump raisins simmer in a brown sugar mixture, creating a beautifully moist cake that’s rich with warm spices.

What makes this vintage recipe truly special is the combination of warm spices and that irresistible brown sugar frosting. The cake itself has a perfect tender crumb with juicy raisins in every bite, while the frosting creates a sweet, caramel-like topping that will have everyone asking for seconds. Trust me, this is the kind of cake that disappears from potlucks before anything else!

Ingredients

For the Boiled Raisin Cake:

• 2 cups water
• 2 cups brown sugar (light or dark)
• 2 cups raisins (purple or golden)
• 1 cup butter
• 3 Tablespoons cocoa powder
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves

For the Brown Sugar Frosting:

• 1 1/2 cups brown sugar
• 1/4 cup butter
• 3 Tablespoons milk
• 2 cups powdered sugar

Steps

For the Boiled Raisin Cake:

1. Preheat oven to 350°F (175°C). Position rack in the center of oven for even baking.
2. In a medium saucepan, combine 2 cups water, 2 cups brown sugar, 2 cups raisins, 1 cup butter, and 3 Tablespoons cocoa powder. Bring mixture to a boil over medium heat, stirring occasionally to prevent scorching. Once boiling, reduce heat and let simmer for 5 minutes until raisins plump up and the mixture becomes fragrant. Remove from heat and let cool completely (about 20-30 minutes) – this cooling step is crucial for proper cake texture.
3. While the raisin mixture cools, in a large bowl, whisk together 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon allspice, and 1/4 teaspoon ground cloves until well combined. Make a well in the center of the dry ingredients to prepare for the wet mixture.
4. Once the raisin mixture has cooled (it should be warm but not hot to touch), pour it into the dry ingredients. Stir with a wooden spoon or rubber spatula until just combined – you’ll see the batter transform into a rich, dark mixture. Be careful not to overmix, which can make the cake tough.
5. Pour the batter into a 13×9 inch glass dish or cake pan that has been generously sprayed with non-stick cooking spray. Ensure the batter is evenly distributed by gently tapping the pan on the counter a few times to release any air bubbles.
6. Bake for 35 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs (not wet batter). The cake should spring back slightly when gently pressed in the center. If the toothpick shows uncooked batter, bake for additional 3-5 minute intervals, checking after each.
7. Place cake on a wire rack and allow to cool completely before frosting (about 1 hour). A warm cake will cause the frosting to melt.

For the Brown Sugar Frosting:

8. In a medium sized saucepan, combine 1 1/2 cups brown sugar, 1/4 cup butter, and 3 Tablespoons milk. Heat over medium heat until the sugar is completely dissolved, whisking constantly to prevent burning (about 3-5 minutes). You’ll know it’s ready when the mixture looks smooth with no sugar granules visible.
9. Remove from heat and let cool completely (about 30 minutes) – rushing this step will result in gritty frosting.
10. Once the sugar mixture is cooled, pour it into a mixer bowl. Add 2 cups powdered sugar and mix on low speed until combined, then increase to medium speed until a smooth frosting forms (about 2-3 minutes). If a thinner consistency is desired, add milk 1 Tablespoon at a time until you reach your preferred texture.
11. Using an offset spatula, spread the frosting evenly over the cooled cake, working from the center outward. The frosting will set slightly as it sits, creating a delicious caramelized top.

Smart Swaps

• Use coconut oil instead of butter (same amount) for a subtle coconut flavor that pairs beautifully with the spices
• Swap 1/2 cup of the raisins for chopped dried apricots or cranberries for a colorful twist
• Try dark brown sugar instead of light for a deeper, more molasses-like flavor profile
• Add 1/2 teaspoon of orange zest to the batter for a bright citrus note

Make It Diabetes-Friendly

• Replace the 2 cups brown sugar in the cake with 1 cup Swerve Brown Sugar Replacement plus 1/2 teaspoon blackstrap molasses for flavor (reduces carbs by approximately 60%)
• Use 1 cup whole wheat pastry flour and 2 cups almond flour instead of all-purpose flour (reduces carbs by approximately 40% per serving)
• For the frosting, use 3/4 cup Swerve Brown Sugar Replacement instead of brown sugar and 1 cup Swerve Confectioners instead of powdered sugar
• Consider serving half-sized portions (1/32 of the cake instead of 1/16) with a side of fresh berries to slow sugar absorption

Pro Tips

• For extra moist cake, don’t overbake! Start checking at 30 minutes with a toothpick
• The spice blend is customizable – if you’re missing one, simply increase the others slightly
• Let the frosted cake sit for 1 hour before serving to allow flavors to meld
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week
• This cake actually tastes even better the next day when the spices have had time to develop