Raisin Downside Up Cake

Bottom up, add topping and there is a downside up cake.




    • 2 cups all-purpose flour
    • 1 cup sugar
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup butter
    • 1/4 cup water
    • 1/4 cup half-and-half
    • 2 eggs
    • 1/4 cup orange juice concentrate (no pulp)
    • 1/4 cup California raisin juice concentrate* or molasses
    • 1 cup California golden raisins, soaked in water overnight
    • 1 cup California natural raisins, soaked in water overnight
    • 1/3 cup minced walnuts

    Topping Mixture

    • 1/3 cup sugar
    • 1 teaspoon cinnamon
    • 1/8 teaspoon powdered sugar
    • 1/3 cup minced walnuts



    Combine all cake ingredients except raisins and walnuts; mix well. Drain raisins and add along with walnuts; mix. Pour batter into a buttered 9x5x3-inch loaf pan. Bake at 350°F for 40 to 45 minutes, until pick inserted in center comes out clean.

    Meanwhile, mix sugar, cinnamon, powdered sugar and minced walnuts for topping together in small bowl; set aside. Cool cake completely and remove from pan. Invert and sprinkle with topping mixture.

    Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

    Nutrition Facts Per Serving

    Calories 400 (28% from fat); Total Fat 13g (sat 6g, mono 4g, poly 3g, trans 0g ); Cholesterol 60mg; Protein 6g; Carbohydrate 70g; (Dietary Fiber 2g; Sugars 52g; ); Iron 2mg; Sodium 400mg; Calcium 42mg; Potassium 308mg

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