• 31/3 Cups all-purpose flour
  • 11/2 Teaspoons baking powder
  • 1/4 Cup sugar
  • 2 Teaspoons vanilla sugar*
  • 4 Drops almond flavoring concentrate*
  • 5 Drops lemon flavoring concentrate*
  • 1 Teaspoon rum flavoring concentrate*
  • 2 eggs
  • 1/3 Cup cold butter
  • 11/4 Cups cream cheese
  • 11/2 Cups California raisins
  • 1/4 Cup California Zante currants
  • 1 Cup chopped candied orange and lemon peel
  • 11/2 Cups ground almonds
  • 1/4 Cup melted butter
  • 1/2 Cup sifted powdered sugar


Preheat oven to 325°F. Butter a 15×10-inch jelly roll pan; set aside.

Sift flour and baking powder together onto pastry board. Make a well in center. Put sugar, vanilla sugar, flavoring concentrates and eggs in well. Work a little flour into egg mixture to make a thick paste. Cut cold butter into small pieces over flour mixture. Knead butter, cream cheese, raisins, currants, peels and nuts into mixture to combine thoroughly. If dough is sticky add a little flour.

Shape into a loaf on prepared baking pan. Bake on middle oven rack at 325°F for 50 to 60 minutes or until golden. Brush cake immediately after baking with melted butter. Sprinkle with powdered sugar just before serving.

Note: Available at gourmet shops or substitute 2 tablespoons of rum for flavoring.

Nutrition Facts Per Serving

Calories 300 (Calories from Fat 40%); Total Fat 14 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 50; Sodium 125; Potassium 200; Total Carbohydrate 40; Dietary Fiber 2; Sugars 16; Protein 5; Calcium 35; Iron 2;

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