This old-fashioned Raisin Cake recipe is straight from my grandma's recipe tin. It's a slightly spiced bundt cake that's tender and perfect for dessert or breakfast.
In a medium saucepan, whisk together the granulated sugar, raisins, water, vegetable shortening, cinnamon, cloves, and nutmeg.
Bring the mixture to a boil and boil for 10 minutes.
After the 10 minutes, remove the pot from the heat, give the mixture a good whisk, and cool for 10 minutes.
PREP OVEN AND CAKE PAN:
Move the oven rack to the middle position and preheat to 350 degrees F.
Grease and flour a bundt pan.
MAKE CAKE BATTER:
Whisk in the beaten eggs.
Sift in the flour, baking soda, and salt.
Mix with a rubber scraper until combined and no flour pockets remain, be careful not to over-mix.
Stir in vanilla and walnuts if using.
BAKE CAKE:
Pour the batter into the prepared cake pan and smooth it into an even layer.
Bake for 1 hour or until a toothpick inserted comes out with just a few moist crumbs.
COOL AND FINISH:
Cool the cake in the pan for 15 minutes before removing it from the pan and cooling it completely on a wire rack. It will take about 2-3 hours to cool completely.