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Raisin Loaf Recipe

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Raisin Loaf Recipe

Prep Time: Cook Time:


  • Seedless raisins | 16.00 oz
  • Drinking tap water | 5.00 tbsp
  • Self-rising enriched wheat flour | 1.50 cup
  • Low sodium baking powder | 1.00 tsp
  • Powdered sugar | 0.25 cup unsifted
  • Blanched almonds | 4.00 oz
  • Reduced fat milk with added vitamin A and D | 3.00 tbsp
  • Pink grapefruit juice, raw | 0.25 cup
  • Egg, whole, raw | 1.00 medium
  • Butter without salt | 4.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 372.02 mg

Fat per serving: 14.26 g

Saturated fat per serving: 4.51 g

Protein per serving: 7.62 g

Sodium per serving: 317.34 mg

Cholesterol per serving: 36.19 g


  1. Chop raisins and almonds coarsely, beat eggs and set all aside.
  2. Take a saucepan, add raisins with water and slowly bring to boil. Turn out from heat.
  3. Sift flour with baking powder in a medium bowl. Rub butter with your fingers. Add sugar and chopped almonds, stir well then add milk, grapefruit, beaten eggs and raisin mixture, combine all well.
  4. Remove the segments of flesh from the grapefruit and grate it's rind. Stir in the grated rind and flesh into the cake batter. Pour the mixture into a greased 2 lb loaf pan.
  5. Preheat oven to 350*F. Bake for an hour or until changes into golden brown. Remove cake from oven and place on a wire rack to cool. Serve Raisin Loaf Cake for an interesting breakfast.

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