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Mini Raisin Cakes Recipe

Individual little raisin cakes which makes a great edible gift ideas for this christmas. Packed with fill of raisins and spices, this raisin cakes will make this festive season wonderful.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 10 cakes
Calories 180 kcal


  • Sauce Pan
  • oven
  • Spatula


  • 1 large egg
  • ½ cup brown sugar
  • 3 tbsp soft butter Unsalted
  • cups seedless raisins
  • ¾ cup all purpose flour
  • ½ tsp baking Soda
  • tsp salt
  • ½ cup water
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp pumpkin pie spice optional
  • ¼ tsp ground clove
  • ¼ tsp ground cardamom
  • 2 tbsp Rum optional


  • Preheat oven to 180 Degree C | 350 Degree F.
  • Take individual bake and serve muffin cups and arrange it in a baking tray. Alternatively you could use muffin trays. In that case line it with cupcake liners.
  • Take brown sugar, water, raisins, butter, rum in a sauce pan. Mix well.
  • Place the sauce pan on heat and cook till it comes to a boil. Once it starts to boil, reduce the flame and cook for 3 mins.
  • Take the sauce pan from the heat and set aside to cool for 15 mins.
  • Mean while mix together, flour, spice powders, baking soda, salt in a bowl.
  • Once the raisin mixture cools a little, add the flour mixture into the raisin butter and fold gently, Don't over mix.
  • Now use a ice cream scoop to divide the batter between the muffin cases.
  • Pop this into the oven and bake for 20 to 25 mins until the cakes are baked.
  • Remove the tray from the oven and leave to cool for 10 mins
  • Serve.


  • Preheat a pressure cooker or any pot for 5 mins.
  • Place a little separator at the bottom of the pot.
  • Place the cake pan over it. cover with lid and cook on very low heat until baked.
  • If you are using pressure cooker for baking, don't use whistle and the rubber gasket. Else it may melt.
  • Alternatively you could add some salt or sand in the bottom of the pot or pressure and place the cake pan over it and bake.



  1. Use seedless raisins, else the cake will have hard seeds scattered all over it.
  2. Addition of rum is optional, you could skip that.
  3. Instead of rum, you could use vanilla extract too.
  4. Don't over mix the batter, else it will turn dense.
  5. You could use chopped nuts if you prefer
  6. Never leave the spices, it adds nice flavor to the cakes.


Instead of baking these cakes in individual little cakes. You could bake this in a large cake pan.
  • use a 8 inch round cakes pan, line it with parchment paper. grease the sides with oil or butter.
  • pour the batter into the cake pan.
  • bake in a 180 degree C | 350 degree F preheated oven for 45 to 55 mins.
  • if the cakes gets too dark, tent it with aluminium foil.
  • remove the cakes from oven, cool it down.
  • you could serve it immediately or wrap it tightly in plastic wrap and foil and store for later.


You could serve this cakes warm or at room temperature. This fruit cake can be used to make Christmas bon bons or Rum balls.


Mini Raisin cakes can be stored at room temperature for 3 to 4 days. Cakes can be stored in fridge for a week. You can freeze them for upto a month. Thaw the cakes in fridge overnight before serving.
Nutrition Facts
Mini Raisin Cakes Recipe
Amount Per Serving (1 cake)
Calories 180 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 139mg6%
Potassium 211mg6%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 11g12%
Protein 2g4%
Vitamin A 132IU3%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Christmas Fruit Cakes, Mini Fruit Cakes, Raisin Cakes
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