A Hug in a Pan: My Enduring Love Affair with Raisin Sheet Cake

There are certain flavors that transport me back to childhood, to the comforting embrace of my grandmother’s kitchen, filled with the sweet, warm aroma of baking. Raisin sheet cake is one of those dishes. It wasn’t a fancy dessert; it was a humble, everyday treat that appeared on our table for after-school snacks and impromptu family gatherings. The simple sweetness of the raisins, the tender crumb of the cake, and that luscious, glossy glaze – it was pure, unadulterated joy. Every time I bake this cake, it’s more than just following a recipe; it’s a culinary pilgrimage, a delicious journey back to those cherished moments.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 35 minutes (plus cooling)
• Servings: 24
• Yield: 1 sheet cake
• Dietary Type: Traditional

Ingredients

This recipe sings with the simple, wholesome goodness of pantry staples, with the star being plump, juicy raisins.

For the Cake:

• 1 ½ cups raisins
• 1 ¼ cups boiling water
• 1 cup butter or margarine, softened (you can use unsalted butter for better control over saltiness)
• 1 ½ cups sugar
• 2 large eggs
• 3 ½ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

For the Glaze:

• 1 ½ cups confectioners’ sugar
• 1 tablespoon butter or margarine, softened
• 3-4 tablespoons milk (whole milk will yield the richest glaze)

Equipment Needed

• Small bowl (for soaking raisins)
• Large mixing bowl
• Another mixing bowl (for dry ingredients)
• Electric mixer (handheld or stand mixer) or a sturdy whisk and some elbow grease
• Spatula
• 15x10x1-inch baking pan
• Measuring cups and spoons
• Wire cooling rack

Instructions

Crafting this delightful sheet cake is a straightforward process, yielding a wonderfully moist and flavorful result.

1. Prepare the Raisins: In a small bowl, combine the raisins with the boiling water. Let them soak for 5 minutes to plump them up and rehydrate. After soaking, drain the raisins, making sure to reserve 1 cup of the raisin liquid. Set both the plumped raisins and the reserved liquid aside; these will be key to the cake’s moisture.
2. Cream the Butter and Sugar: In a large mixing bowl, begin by creaming together the softened butter (or margarine) and the sugar. Beat them until the mixture is light, fluffy, and pale in color. This step incorporates air, which contributes to a tender cake crumb.
3. Incorporate the Eggs: Add the eggs, one at a time, to the creamed butter and sugar mixture. Mix well after each addition to ensure they are fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. This ensures that the leavening agents and spice are evenly distributed throughout the flour.
5. Alternate Wet and Dry: Now, it’s time to bring the cake batter together. Add the dry ingredients to the creamed mixture alternately with the reserved raisin liquid. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix the batter at this stage, as it can develop the gluten too much, resulting in a tougher cake. A few streaks of flour are acceptable as you’ll fold in the raisins next.
6. Fold in Raisins: Gently fold the plumped raisins into the batter by hand using a spatula. This ensures they are distributed evenly without breaking them down too much.
7. Prepare the Pan: Grease your 15x10x1-inch pan thoroughly. This is crucial to prevent the cake from sticking.
8. Pour and Spread: Pour the batter into the prepared pan and spread it evenly to the edges.
9. Bake the Cake: Bake at 375°F (190°C) for 15-20 minutes. The exact baking time will depend on your oven. You’ll know the cake is done when a toothpick inserted into the center comes out clean.
10. Initial Cooling: Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. This brief cooling period allows the cake to set slightly before glazing.
11. Prepare the Glaze: While the cake is still warm, prepare the glaze. In a small bowl, combine the confectioners’ sugar, softened butter (or margarine), and 3 tablespoons of milk. Whisk until smooth. If the glaze is too thick, add more milk, 1 tablespoon at a time, until you reach your desired consistency – it should be pourable but not watery.
12. Glaze the Cake: Pour the glaze over the warm cake and spread it evenly to the edges, ensuring a beautiful, glossy finish.
13. Cool Completely: Allow the cake to cool completely in the pan on a wire rack before cutting it into bars. Patience here will ensure neat, clean cuts.

Expert Tips & Tricks

• Raisin Quality Matters: For the best flavor and texture, use good quality, plump raisins. If your raisins feel a bit dry, a longer soak in slightly more boiling water (still reserving 1 cup of liquid) can help.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and emulsification, leading to a more tender cake.
• Don’t Overmix: Overmixing develops gluten, which can make the cake tough. Mix until just combined at each stage, especially after adding the dry ingredients.
• Oven Calibration: Ovens can vary significantly. It’s always a good idea to know your oven’s hot spots and adjust baking time accordingly. If your cake tends to brown too quickly on top, you can loosely tent it with aluminum foil during the last few minutes of baking.

Serving & Storage Suggestions

This raisin sheet cake is wonderfully versatile. It’s perfect served as is, with its sweet glaze providing all the adornment it needs. For a more decadent touch, consider serving a warm slice with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. Due to the glaze, it’s best not to refrigerate unless your environment is exceptionally warm and humid, as refrigeration can sometimes dry out cakes. If you do refrigerate, let it come to room temperature before serving for the best texture and flavor. This cake does not freeze particularly well due to the glaze.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250.9 kcal
Calories from Fat
Total Fat	8.9 g	13%
Saturated Fat	5.4 g	26%
Cholesterol	39.5 mg	13%
Sodium	193.5 mg	8%
Total Carbohydrate	41.3 g	13%
Dietary Fiber	0.9 g	3%
Sugars	25.3 g	101%
Protein	2.8 g	5%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe is wonderfully classic, there’s always room for a touch of creativity:

• Nutty Addition: For added texture and flavor, fold in ½ cup of chopped walnuts or pecans along with the raisins.
• Citrus Zest: A teaspoon of orange or lemon zest added to the batter can brighten the flavors and provide a lovely counterpoint to the sweetness.
• Spice Swap: While cinnamon is traditional, you could experiment with a blend of spices like nutmeg, ginger, or a pinch of allspice for a different flavor profile.
• Glaze Variations: For a creamier glaze, you can add a teaspoon of vanilla extract. For a tangier note, a tablespoon of sour cream or cream cheese can be incorporated into the glaze mixture.

FAQs

Q: Why do I need to reserve the raisin liquid?
A: The reserved liquid from soaking the raisins is infused with their sweet, fruity essence and adds significant moisture and flavor to the cake batter.

Q: Can I use dried cranberries or other dried fruit instead of raisins?
A: Yes, you can experiment with other dried fruits like cranberries, cherries, or even chopped dates. However, be aware that their flavor profile and moisture content may differ, potentially affecting the final taste and texture.

Q: My glaze seems too thin. How can I thicken it?
A: If your glaze is too thin, gradually whisk in more confectioners’ sugar, a tablespoon at a time, until it reaches your desired pouring consistency.

Q: How long can I store this cake?
A: This cake can be stored in an airtight container at room temperature for up to 3 days.

Q: Can I make this cake gluten-free?
A: Adapting this recipe to be gluten-free would likely require substituting the all-purpose flour with a good quality gluten-free all-purpose flour blend and potentially adjusting the liquid content, as gluten-free flours behave differently.

Final Thoughts

There’s a profound comfort in baking from scratch, and this Raisin Sheet Cake embodies that sentiment beautifully. It’s a testament to how simple ingredients, when treated with care, can create something truly memorable and heartwarming. It’s the kind of cake that fosters connection, whether it’s shared with family, brought to a potluck, or simply enjoyed with a quiet cup of tea. I encourage you to bake this humble yet magnificent cake, to let its aroma fill your kitchen, and to savor each delicious bite. Don’t hesitate to share your baking adventures and any delightful twists you discover along the way!