Name: Easy boiled raisin cake recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 375.00 ml raisins; 312.50 ml brown sugar; 150g butter; 500.00 ml plain flour; 1 tsp baking powder; 1/2 tsp bicarb soda; 40.00 ml cocoa; 1 tsp ground cinnamon; 1/2 tsp mixed spice; 1/4 tsp ground cardamom; Pinch salt; 160g butter, softened; 125.00 ml brown sugar; 1 tsp vanilla essence; 750.00 ml icing sugar, sifted; 40.00 ml cream

by Greer Worsley Last updated on 10/05/2022

This easy boiled raisin cake has the hint of a Christmas fruit cake, but it cooks in a fraction of the time and is ready to eat the same day - a great shortcut for the festive season. - Greer Worsley

Ingredients

1 1/2 cups raisins
1 1/4 cups brown sugar
150g butter
2 cups plain flour
1 tsp baking powder
1/2 tsp bicarb soda
2 tbsp cocoa
1 tsp ground cinnamon
1/2 tsp mixed spice
1/4 tsp ground cardamom
Pinch salt

For frosting

160g butter, softened
1/2 cup brown sugar
1 tsp vanilla essence
3 cups icing sugar, sifted
2 tbsp cream

Method

Step 1

Preheat oven to 160C conventional. Grease and line a 22cm springform cake tin.
Step 2

Place raisins, brown sugar and butter in a small saucepan with 1 1/3 cups water. Bring to the boil, then simmer until the butter has melted completely. Stir well, then turn off the heat and allow to cool for 10 minutes.
Step 3

In a mixing bowl, whisk together remaining dry ingredients. Add cooled raisin mixture and fold through until just combined. Pour into prepared tin and smooth the top. Bake for 25 minutes until a skewer inserted into the centre comes out clean. Remove from oven and cool completely.
Step 4

To make frosting, place softened butter in the bowl of a stand mixer with brown sugar and beat until pale and creamy. Beat in vanilla, then, with the mixer running, gradually add sifted icing sugar, scraping down the sides as necessary. Beat through cream until you reach a soft, spreadable consistency. Spread thickly over the top of the cooled cake.