OLD-FASHIONED RAISIN CAKE BARS
Moist, spiced, and packed with plump raisins, these easy cake bars are a classic treat. Perfect for lunchboxes, potlucks, or a simple afternoon snack with a cup of tea or coffee.
Ingredients
For the Cake Bars:
· 1 ½ cups (200g) raisins (dark or golden)
· 1 cup (240ml) hot water (or hot tea for extra flavor)
· ½ cup (115g) unsalted butter, softened
· 1 cup (200g) granulated sugar
· 2 large eggs, room temperature
· 1 tsp pure vanilla extract
· 2 cups (250g) all-purpose flour
· 1 tsp baking soda
· 1 tsp ground cinnamon
· ½ tsp ground nutmeg
· ¼ tsp ground cloves (optional)
· ½ tsp salt
· ½ cup (120ml) buttermilk (or ½ cup milk + 1 tsp vinegar, let sit 5 min)
For the Simple Glaze (Optional):
· 1 cup (120g) powdered sugar, sifted
· 2-3 tbsp milk or orange juice
· ½ tsp vanilla extract
Instructions
- Prepare the Raisins
· Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
· In a small bowl, pour hot water (or tea) over the raisins. Let them soak and plump up while you prepare the batter (at least 15 minutes). Drain well before using.
- Make the Batter
· In a large bowl, cream the softened butter and sugar together until light and fluffy (2-3 minutes).
· Beat in the eggs, one at a time, then stir in the vanilla.
· In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt.
· Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
· Gently fold in the drained raisins until evenly distributed.
- Bake
· Spread the batter evenly into the prepared pan.
· Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
· Let the bars cool completely in the pan on a wire rack.
- Glaze & Cut (Optional)
· If using glaze, whisk together the powdered sugar, milk (start with 2 tbsp), and vanilla until smooth. Add more liquid if needed for a drizzle consistency.
· Drizzle glaze over the cooled cake.
· Cut into squares or bars. For clean cuts, use a sharp knife wiped clean between slices.
Pro-Tips for Perfect Bars
· Plump Those Raisins: Soaking prevents them from drying out or burning during baking.
· Spice Flexibility: Use 2 tsp of apple pie spice or pumpkin pie spice instead of individual spices.
· Add-Ins: Stir in ½ cup chopped walnuts or pecans with the raisins.
· Buttermilk Substitute: The acid in buttermilk reacts with baking soda for a tender crumb. The milk/vinegar trick works perfectly.
· Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze unglazed bars for up to 3 months.
Variations
· Cinnamon Crumb Topping: Before baking, mix ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, and ¼ cup cold butter into crumbs. Sprinkle over batter.
· Orange Raisin Bars: Add the zest of one orange to the batter and use orange juice in the glaze.
· “Hermit Bar” Style: Add ½ tsp allspice and ¼ cup molasses (reduce sugar to ¾ cup).
· Blondie Version: Omit spices, use brown sugar instead of white, and add 1 cup white chocolate chips.
Why These Are a Classic
· Economical: Made with pantry staples.
· Travels Well: Sturdy and moist, perfect for packing.
· Crowd-Pleasing: Loved by both kids and adults.
· Versatile: Enjoy as a breakfast bake, snack, or dessert.
Simple, comforting, and full of old-fashioned flavor—these raisin cake bars are a timeless treat.