• 2 sticks (8 ounces) butter at room temperature
  • 1 Cup sugar
  • 3 eggs
  • 21/2 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
  • 11/2 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 (Calories from Fat 43%); Total Fat 10 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 55; Sodium 210; Potassium 100; Total Carbohydrate 27; Dietary Fiber 1; Sugars 9; Protein 3; Calcium 29; Iron 1;

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