Raisin Bar Sheet Cake

Raisin Bar Sheet Cake

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 24

    • About This Recipe

    “This is my mother’s recipe from when we were kids, and the first recipe I prepared solo as a child.My mother’s old cookbook still bears the traces of a cooking mishap.I had a little problem with the hot water and a metal bowl.Needless to say, don’t pick up a metal bowl with boiling water in it — it’s HOT.Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze.It’s very moist cross between a bar and a cake.”

    Ingredients

  • 2eggs
  • 2cupsbrown sugar
  • 1 -1 1/2 cupraisins
  • 3cupsall-purpose flour
  • 1cupshortening
  • 2teaspoonscinnamon
  • 1teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1cupboiling water

    • Icing

  • 1 1/2 cupspowdered sugar
  • 1 1/2 tablespoonsboiling water
  • 1teaspoonbutter
  • 1/2 teaspoonvanilla
  • 1teaspooncorn syrup

    • Directions

  • Heat oven to 375 degrees.Grease a 17 x 11 x 2 pan.
  • In a mixing bowl, combine the first 9 ingredients.Pour into baking pan.
  • Bake 20 minutes.If you are using a dark baking pan, check for doneness at 15 minutes.Cool slightly.
  • Make Icing:Put powdered sugar into a bowl.
  • In a small bowl, combine water and butter, than add vanilla and syrup.
  • Add to sugar and beat until creamy, adding water to obtain correct consistency.
  • Drizzle over slightly warm cake.

    • Reviews

  • “Yummers! These just blew my diet! Oh well, they do have raisins!I made them according to recipe, and they truly are a wonderful and different treat. Mine are like an extremely moist bar/cake. Thank you so much for sharing your childhood treat.”

  • “Delicious :)”

  • “Another of the recipes I have been making for a good number of years, so often a new printout was needed. In doing so found I had missed reviewing. This has become a real family favorite at our house, no surprise as we all love raisins. Find the old fashioned ‘mom’ recipes are for most part winners as this one is. Made as posted makes for a lovely moist great tasting bar, the glaze one that I often go to when needing to top a sheet cake. Travels well as a ‘make and take’ – and always an empty pan! Thank you Kathy.”

  • “Really excellent cake. Gets better by the next day. It keeps so well, if you can keep it around for any amount of time. Moist and chewy, just great!”

  • “These are great. I used 1/2 soft brown sugar and 1/2 dark muscavado sugar, substituted the cinnamon for mixed spice, and the butter and shortening for margarine. Also changed the raisins to 3/4 cup with 1/2 cup dried cranberries and 1/4 cup dried blueberries and subbed honey for the corn syrup. I made these at about 9 last night and now at 11pm there are two left! My sister’s already addicted and she hates cakes with fruit in! Thanks for a great recipe.”

  • “Delicious!!The bars remind me of Iced Raisin cookies I use to buy in Calif!!”

  • “This is Excellent! Will be making this lot’s more. Thanks Kathy….”

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