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.



  • 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

Nutrition Facts Per Serving

Calories 400 (Calories from Fat 28%); Total Fat 13 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 60; Sodium 400; Potassium 308; Total Carbohydrate 70; Dietary Fiber 2; Sugars 52; Protein 6; Calcium 42; Iron 2;

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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.