Fragrant spices and dried fruit bring to mind an old delicacy called Scripture Cake. This old-time confection traditionally made around Easter is aptly named because the ingredients come directly from the Bible. Making the cake was a group occasion where the scripture verses were recited as the cake batter was prepared.
In our family, my grandmother’s raisin spice cake, a similar but simpler play on that old fashioned cake containing many spices and dried fruits, has been a longtime spring holiday staple. It is very easy to make with little fuss and can even be made by hand with a wooden spoon. It’s made all the more festive when the batter is used to make cakelettes, or large cupcakes, in the shape of eggs. It can be enjoyed at any time of year by baking in a Bundt or tube pan. The spiciness of the cinnamon and allspice also makes it a very fitting Autumnal dessert to serve during the cooler months.
Cook Time
Ingredients
- 1/2 cup butter
- 1-1/2 cups sugar
- 2 eggs
- 3 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp allspice
- 1/2 tsp salt
- 1 cup raisins
- 2 cups water
- 1 cup raisin water
Method
- Preheat the oven to 350 degrees. Grease and flour each cell of an egg-shaped cupcake pan. Alternatively, grease and flour a Bundt or tube pan.
- Boil the raisins in 2 cups of water a few minutes until they are softened and plumped up. Drain and reserve 1 cup of the raisin water for in the batter.
- Cream together the butter and sugar until it is light and fluffy. Add eggs one at a time, mixing well after each.
- Whisk the dry ingredients together. Add the dry ingredients to the butter mixture in stages alternatively with the raisin water. Once the dry ingredients have been thoroughly incorporated, mix the batter on high for 30 seconds. Stir in the softened raisins.
- Measure 1/4 cup of batter into each egg cell. When all cells are full, tap the pan on the counter to settle and remove any air bubbles. Bake for approximately 20 minutes, or until a dark golden brown and wooden pick comes out clean. (If using a Bundt or tube pan, pour the batter into prepared pan and bake for approximately 1 hour, or until a dark golden brown and wooden pick comes out clean.)
- Remove cakes from pan by inverting over a wire rack and tapping gently to lodge them free. If your pan was not greased and flour well enough, you may need to nudge them free with a fork.
- Once the cakes have cooled, store in a single layer in an air tight container.
Tips
For a festive spring display you can place each egglette cupcake into a paper cupcake cup. Line a cake plate or basket with paper Easter grass and arrange the cakes to your liking. Finish the display with a dusting of powdered sugar.
While this cake is deliciously moist on its own, try splitting one in half and spreading each with a little softened butter.
