Holiday Cranberry-Raisin Spice Cake

  • Yield: 16 servings

"My mother always made this spice cake for the Christmas holiday. She made it a couple of days ahead of time; because it got moister the longer it sat. Just like mother, I bake it every year."


2cups all-purpose flour
1teaspoon baking soda
1teaspoon ground nutmeg
1teaspoon ground cinnamon
1teaspoon salt
1/2cup vegetable shortening
1cup packed dark brown sugar
2 eggs
1cup canned cranberry sauce
3/4cup sour milk
1cup raisins
1cup chopped pecans or walnuts
1 (3-ounce) package cream cheese, softened
1/2teaspoon vanilla extract
2cups powdered sugar
2tablespoons milk
Maraschino cherries (optional)


  1. 1. Preheat oven to 350F. Grease a 10-inch tube pan.
  2. To prepare cake, sift together flour, baking soda, spices and salt. Combine shortening and brown sugar in a large bowl. Beat with a mixer at high speed until fluffy. Add eggs, one at a time. Blend in cranberry sauce. Add flour mixture alternately with sour milk, beginning and ending with flour mixture. Stir in raisins and nuts.
  3. Pour batter into pan. Bake 55 to 60 minutes, until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Invert onto a serving plate.
  4. To prepare icing, combine cream cheese and vanilla in a bowl; mix well. Add powdered sugar and milk, stirring until smooth. Spread over top and sides of cake. Decorate with cherries, if desired. Store cake in the refrigerator.

Recipe by Mary Helen Jeffrey, Robertsdale, Ala.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 160
  • Fat 2.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 0.5g
  • Cholesterol 25mg
  • Sodium 370mg
  • Potassium 55mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 21g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%