Raisin Cake

1 2/3 cups seeded raisins
1 1/2 cups water
1/2 cup butter
1 cup sugar
2 eggs, well beaten
2 cups sifted flour
1/4 tsp. salt
1 tsp. baking soda

Put raisins in a saucepan with the water, bring to a boil, cover and simmer for 10 mins. Drain the raisins, reserving 1/2 liquid. Cool the raisins and liquid. Cream butter and sugar, add eggs and beat until light. Sift dry ingredients to the first mixture alternately with the raisin liquid, mixing until smooth. Stir in raisins. Pour into a greased 9" x 5" x 3" loaf pan, lined on the bottom with waxed paper, and bake in a slow oven, 325 degrees, for about 1 hour.

-- Florence Jessie Meredith Sproul, 1914-2004


Both Grandma and Grandpa Sproul loved this cake and it was a pleasure for Grandma to make it for them. They enjoyed it so much that a raisin cake was often available for nibbling.

When Grandma lived in her little house in Crestwood, the Crestwood Clubhouse Board asked her to bake a cake for a Cake Sale. Unsurprisingly, she baked her favorite--the Raisin Cake. She delivered her cake and, while there, observed what else was for sale. She looked all around and then proceeded to the nearby flea market. When she came back to the Cake Sale, Grandma decided that the Raisin Cake was the best thing she had seen all day, and with that decided upon, she bought it! She promptly took it home and ate the whole thing!