Old-Fashioned Raisin Snack Cake

Warm memories and sweet molasses come together in this classic dessert loaded with raisins and a cozy mix of spices. No eggs, milk, or butter here—just simple ingredients that make each slice super moist. My grandma used to whip this up for card nights and honestly, it’s still unbeatable for family weekends.

I still laugh about the first rainy afternoon I baked this with my aunt. We grabbed warm pieces straight from the dish and couldn’t believe how something so basic turned out so tasty.

Comforting Ingredients

• Water: Helps get your batter to the right thickness measure so you don’t end up too runny
• Salt: A small sprinkle boosts all the other flavors fine sea salt works great here
• Oil: Keeps everything tender pick a plain oil like vegetable or canola
• Baking soda and baking powder: Both make sure the cake gets a good rise check those dates so they’re not flat
• All-purpose flour: The base for your cake go for unbleached for the best crumb
• Spices (cinnamon, nutmeg, ground ginger, cloves): Make the whole house smell awesome grinding your own gives bigger flavor
• Molasses: Makes it dark, sticky, and extra tasty blackstrap gives more punch, but regular is fine
• Raisins: Sweet pops throughout pick the really plump ones if you can
• Brown sugar: Adds moisture and sweetness dark brown sugar gives even more flavor

Easy-To-Follow Steps

Cool and Slice:

Let it hang out in the pan to cool off before you cut big squares This one actually gets better if you wait until tomorrow

Bake:

Spread the batter in your waiting pan Smooth it out Bake about forty to forty five minutes Check with a toothpick—if it’s mostly clean, you’re set

Mix It All:

Fold the soda-water from before into your raisin pan It’ll maybe bubble—that’s fine Dump all that into your bowl with flour Stir together just till it all comes together so it stays soft

Get Baking Soda Ready:

In a little cup, mix baking soda and a splash of water until it’s fully dissolved That helps it work through your cake evenly makes fluffy bubbles later

Mix Your Dries:

Whisk flour and baking powder (just the powder for now) in a big mixing bowl No lumps if you can help it

Simmer Raisins and Friends:

Bring together water, brown sugar, molasses, raisins, oil, salt, and all those spices in a saucepan Set over medium-high heat Let it boil, then turn it low for just a minute so the raisins get juicy and the flavors come together Pull off the heat

Set Up Pan:

Spread oil or spray inside a 9x9 pan for a smooth release For even easier cleanup toss a piece of parchment at the bottom

Pin it

Baking this on a chilly day fills your kitchen with the best smell ever. Always reminds me of cousins knocking right as it came out of the oven. Every year we agreed molasses made those bites extra comforting.

How to Store

Once cool, keep it in an airtight container on your counter up to four days Want to freeze? Cut pieces, wrap them up, and stash in the freezer for a month or so Thaw right on the counter or warm in the microwave until cozy again

Switch-Ups

No molasses? Just skip it or swap with dark corn syrup for something milder Don’t use thin syrups—they’ll mess up the texture Toss in a handful of chopped walnuts or pecans for crunch Change up the raisins with golden ones if you want it less punchy

Pin it

Tasty Ways to Serve

Try this cake next to a mug of chai or your favorite coffee. Want to level up? Drop a scoop of vanilla ice cream on top or add some whipped topping. My favorite—serve it a little warm with cinnamon sugar dusted over every bite.

History and Tradition

This type of raisin cake started popping up during the Depression, when folks had to bake with what was on hand since butter and eggs were hard to find. It’s part of a tradition that proves you can whip up something amazing with just basics. Every bite feels like a connection back to the folks before us who figured it all out.

Frequently Asked Questions

→ What makes this cake stay soft without eggs or milk?

It’s the mix of oil, hot syrupy raisins, and molasses that keeps every bite moist even with no eggs or milk inside.

→ Can I use something else instead of molasses?

If you’re fresh out of molasses, dark corn syrup is a decent backup. Steer clear of thin stuff like agave or maple because the texture just won’t feel right.

→ Are the spices flexible?

Oh, for sure! Grab whatever warming spices you like—think cinnamon, cloves, ginger, or nutmeg. Use a little or a lot, it’s your call.

→ Is it okay to add nuts for crunch?

Yep! Go ahead and fold in a whole cup of chopped walnuts or pecans. They’ll punch up the flavor and make the cake extra tasty.

→ How should I keep the cake fresh?

Pop any leftovers in a sealed container right on your counter. It’ll still be moist and tasty even after a few days.