I love raisin desserts. I know they aren’t everyone’s cup of tea but I adore them 🙂
Check out what my pals over at South Your Mouth had to say about this recipe:
Husband has often talked about a cake his mom used to make called Boiled Raisin Cake. I asked her about it once while we were up for a visit and she told me it was a bit of this and a pinch of that and you cook it till it looks just so. And since I was in another country, had half a bottle of wine in me and was on vacation mode, I didn’t retain much of the conversation.
So I decided to look through a bunch of my old cookbooks to see what I could find. I love any excuse to pull out my collection. I have a box of old community and church cookbooks from all over with yellowed pages and missing covers. I love looking at recipes with ingredients like oleo and sweet milk. You can’t find that kind of nostalgia on the internet.
This recipe isn’t exactly for boiled raisin cake but it comes in at a close second and it’s very good!
Ingredients
2 9-inch Pillsbury deep dish pie crusts, cooked
2 cups Domino sugar
2 cups Daisy sour cream
2 Eggland’s Best eggs, beaten
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon McCormick cinnamon
1/2 teaspoon nutmeg
1 12-oz. box raisins, (approximately 2 cups)
1 cup chopped walnuts or pecans (optional)
1 8-oz carton cool whip
Additional cinnamon for dusting
Instructions
Combine sugar, sour cream, eggs, flour, vanilla, salt, cinnamon and nutmeg in a large saucepan and stir well until combined and smooth.
Add raisins and stir until combined. Heat and stir over medium heat until slightly boiling. Once slightly boiling, reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes or until mixture has thickened.
Stir in nuts then divide filling evenly into pie shells. Cool for 10 minutes then refrigerate, uncovered, until cold. Once cold, top each pie evenly with cool whip then dust with cinnamon. I usually do this with a small mesh strainer for a more even and delicate dusting. Cover and refrigerate to store.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This is the perfect dessert to take to a church potluck.
Thank you to Recipe Lion for this great recipe.
