Spiced-Raisin Breakfast Cake

Slice and serve warm for a mid-morning coffeebreak.



  • 2 sticks (8 ounces) butter at room temperature
  • 1 cup sugar
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon mace
  • 1 teaspoon nutmeg
  • 1 cup sour cream
  • 1 1/2 cups California raisins


Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.

In large mixing bowl, beat butter and sugar until smooth; add eggs and continue beating until the mixture is light and creamy, about 2 minutes.

In separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, mace and nutmeg; stir with a fork until ingredients are dispersed. Combine the flour mixture with the egg mixture, mixing until smooth. Add the sour cream and mix well; fold in raisins.

Spoon batter into the prepared pan and bake at 350°F about 50 minutes, or until a skewer comes out clean when inserted into the center. Remove the cake from the oven and let it rest 5 minutes in the pan. Invert the cake onto a cooling rack to cool slightly.

Slice and serve warm.

Nutrition Facts Per Serving

Calories 210 (43% from fat); Total Fat 10g (sat 6g, mono 2g, poly 0g, trans 0g ); Cholesterol 55mg; Protein 3g; Carbohydrate 27g; (Dietary Fiber 1g; Sugars 9g; ); Iron 1mg; Sodium 210mg; Calcium 29mg; Potassium 100mg

This recipe is found in the following categories:

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.