Old-Fashioned Raisin Snack Cake

This molasses-packed raisin cake brings old-school comfort and spicy goodness to every kitchen table. There are no eggs, milk, or butter in this one—just the magic of simple pantry basics. My grandma always baked it for her friends and it still gets passed around at family get-togethers for good reason. The cake always comes out super moist, and no one ever says no to a second slice.

I’ll never forget whipping this up with my aunt while it poured outside. We ended up eating it warm, straight from the pan, giggling at how such simple ingredients turned out so tasty.

Dreamy Ingredients

• All-purpose flour: Gives the cake some lovely structure—grab unbleached if you’ve got it
• Molasses: Packs in deep, bold flavor and a little touch of color—use regular or blackstrap if you want it extra punchy
• Oil: Makes things soft and plush—plain oils like vegetable or canola keep the flavor clean
• Brown sugar: Adds sweet, fudgy notes and keeps everything moist—dark brown gets it really deep
• Cinnamon, cloves, nutmeg, ground ginger: All of these bring a cozy, spicy vibe—fresh is always better if you’re feeling fancy
• Salt: Just a pinch rounds out the taste—fine sea salt usually does the job
• Raisins: Juicy bites of sweetness—look for plump ones so your cake isn’t dry
• Baking soda and baking powder: Both help the cake lift—make sure yours isn’t old
• Water: Just enough to make the batter come together—don’t eyeball it, measure for best results

Easy How-To Guide

Cool and Slice:

Let the whole thing chill out in the pan until it’s not hot, then cut it into chunky pieces—waiting makes it taste even better tomorrow

Bake Time:

Scoop the batter into that pan you prepped earlier. Smooth out the top. Bake for about forty to forty-five minutes. It’s done if you poke it and get just a few crumbs on your tester

Mixing Wet and Dry:

Pour your fizzy water-soda blend into the still-warm raisin mix. Foam is fine! Toss all of that into the dry bowl, then stir gentle as you can until it’s barely mixed

Wake Up Baking Soda:

In a teeny cup, stir together water and baking soda until it’s all dissolved—this makes your cake lift up nice and steady without weird bubbles

Dry Mix Assembly:

Whisk up the flour with the baking powder in a big bowl. Get any lumps out so it’s as even as possible

Simmer Those Raisins:

Pop brown sugar, water, oil, molasses, raisins, salt, and your spices into a pot. Heat until bubbling, then simmer for one minute so those raisins soak up all that flavor. Take it off the burner to cool a bit

Get Your Pan Ready:

Either grease the heck out of a 9x9 pan or shoot it with cooking spray. For zero sticking, drop parchment on the bottom too

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The smell of this cake filling up the house on cold days is unbeatable. My cousins would always show up the second it came out of the oven, grins everywhere, ready for a slice. Every year we agree—the molasses is what makes each bite so comforting and rich.

How to Store It

This will last on the counter for four days as long as you throw it in a container with a lid. If you want to freeze it, wrap slices and toss them in the freezer for a month. To eat, let them thaw on the counter or pop into the microwave for a few seconds.

Swaps and Switches

No molasses? Skip it or go with dark corn syrup if you prefer something milder. Other syrups usually make it too wet. Add a cup of chopped walnuts or pecans if you like a little crunch. For a softer raisin taste, golden raisins work great too.

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Best Ways to Enjoy

This shines with a mug of chai or a strong coffee. If you love toppings, a scoop of vegan whipped cream or vanilla ice cream is amazing. My favorite move: serve it warm, then shower with cinnamon-sugar right before digging in.

Warm History

Desserts like this were a lifesaver in the Depression since folks didn’t have lots of butter or eggs. These cakes are proof of making treats out of nearly nothing, and families kept passing them down since they’re tasty and budget-friendly. Bringing one to your table is like connecting with the past, just through something homemade and simple.

Frequently Asked Questions

→ How does this cake turn out so moist even without any eggs or dairy?

Oil teams up with hot water and raisins, plus molasses, to lock in all that soft, cake-y goodness. No milk or eggs needed!

→ Could I swap molasses with something else?

If you don’t have molasses, go for dark corn syrup. Maple or agave taste great but might make the batter a bit too runny for this one.

→ Can I fiddle with the spice combo?

Of course! Use whatever warm spices you've got—nutmeg, ginger, cinnamon, or cloves. Switch them up to suit what you like best.

→ How about adding some nuts for crunch?

Totally! Toss in chopped walnuts or pecans—around a cup is plenty for a nice texture boost and extra flavor.

→ Got tips on the best way to store it?

Stash it in a container with a tight lid right on your counter. It’ll stay nice and tender for a few days, and doesn’t dry out fast.