Old-fashioned raisin cake is a traditional dessert with its roots in the home cooking of the United States and some regions of Europe. This cake is characterized by its dense texture and its sweet and spicy flavor, with a prominent presence of raisins that provide a juicy and natural touch.
In several Latin American countries, although it is not a typical dessert, it is found in some family recipes under names such as "raisin cake" or "raisin tart," adapting to local ingredients. In Mexico, for example, it can be found in bakeries specializing in American pastries, while in Argentina and Chile, traditional flavors often incorporate similar dried fruits in cakes and puddings.
The term "Old-fashioned raisin cake" honors its classic and simple recipe, which has endured for generations, combining basic ingredients with traditional baking techniques to create a comforting dessert full of history.
How to prepare Old-fashioned raisin cake
Divide the dough almost in half and roll out the larger half on a lightly floured surface to form a 13-inch circle.
Line a 9-inch pie pan with the dough and trim the dough 1/2 inch beyond the edge of the pan.
Combine the raisins, brown sugar, cornstarch, and drink mix in a 3-quart saucepan.
Add the water and lemon juice.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from heat and add the walnuts.
Pour the mixture into the dough-lined pan and place pieces of butter on top.
Roll out the remaining dough to form an 11-inch circle.
Place the top crust over the filling and trim the edge to 1 inch beyond the pan.
Fold the top dough down over the base and form a rim.
Flute the edge and cut slits in the top crust.
Bake in a preheated oven at 400 degrees Fahrenheit.
For 30 minutes or until the crust is golden and the filling is bubbly.
Let cool on a wire rack.
