Sheet Pan Raisin Cake with Powdered Sugar Glaze
A classic sheet cake dotted with plump raisins and warming cinnamon spice. Brown sugar and shortening create a moist, tender crumb that's simple to mix and bake. The thin, drizzled powdered sugar glaze adds subtle sweetness without overwhelming the cake's gentle raisin flavor. Perfect for potlucks, church gatherings, or casual family desserts where you need to feed a crowd with minimal fuss. This version's rustic approach and forgiving technique make it ideal for home bakers of any skill level.
Ingredients
- 2 eggs
- 2 cups brown sugar
- 1 cups raisins
- 3 cups all-purpose flourcake flour1:1.2gluten-free_sub
lighter crumb, use 1.2x weight
- 1 cup shortening
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup water, boiling
- 1 ½ cups powdered sugar
- 1 ½ tablespoons water, boiling
- 1 teaspoon butter
- ½ teaspoon vanilla extract
- 1 teaspoon corn syrup
Instructions
- 1
Preheat oven to 707°F. Grease the baking pan.
- 2
Combine eggs, brown sugar, raisins, flour, shortening, cinnamon, baking powder, and baking soda in a mixing bowl.
- 3
Pour batter into prepared pan.
- 4
Bake for 20 minutes, checking at 15 minutes if using a dark pan.
- 5
Cool slightly while preparing glaze.
- 6
Whisk powdered sugar in a bowl.
- 7
Combine boiling water and butter in a small bowl, then add vanilla and corn syrup.
- 8
Pour wet mixture into sugar and beat until creamy, thinning with water as needed.
- 9
Drizzle glaze over warm cake.
Tips
For even baking, ensure ingredients are at room temperature and mix just until combined. Overmixing toughens the cake.
Use a light-colored baking pan for consistent results; dark pans bake faster and may require earlier removal.
Drizzle glaze while cake is still warm so it sets into thin, glossy rivulets rather than pooling.
Good to Know
Cover and refrigerate up to 3 days. Room temperature storage suitable for 1 day in cool conditions.
Bake cake 1 day ahead; apply glaze just before serving for best appearance. Unglazed cake freezes up to 1 month.
Cut into squares and serve at room temperature or slightly warm. Pairs well with milk, coffee, or tea.
Common Mistakes
Do not overmix the batter to avoid a dense, tough crumb.
Check dark pans early to avoid overbaking and drying the cake.
Add glaze water gradually to prevent runny consistency; beat to achieve creamy texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh raisins or do they need soaking?
Standard dried raisins work directly from the package. For plumper texture, soak them in warm water for 10 minutes, then drain and pat dry before adding to batter.
What if my glaze is too thick or too thin?
If too thick, add boiling water one teaspoon at a time and beat. If too thin, add more powdered sugar gradually. Consistency should coat a spoon and drizzle slowly.
How long can I keep the finished cake and can I freeze it?
Covered cake keeps 3 days refrigerated or 1 day at room temperature. Freeze unglazed cake wrapped tightly for up to 1 month; apply glaze after thawing.