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Cinnamon and Raisin Cake Bars recipe

Cinnamon and Raisin Cake Bars recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

I remember my mother making this cake all the time and now I make it as cake bars for my kids. They also taste great with some lemon-cream cheese icing spread on top.

34 people made this

IngredientsMakes: 24 cake bars

  • 950ml water
  • 300g raisins
  • 200g butter or cooking margarine
  • 500g plain flour
  • 400g caster sugar
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 2 eggs
  • 100g walnuts, chopped (optional)

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat oven to 180 C / Gas 4. Lightly grease a rectangular cake tin.
  2. Pour water into a saucepan and add raisins. Cook for 10 minutes over medium heat to plump up the dried fruit. Stir in the butter or margarine. Remove from heat and let mixture cool.
  3. Combine flour, sugar, salt, bicarbonate of soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if using). Pour cake batter into the tin.
  4. Bake for 35 minutes. Cool in tin for a little while, then turn out and slice into squares or bars.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (22)

I didn't have all the ingredients so subbed sultanas and had to sub a little honey for some of the sugar. Didn't have cloves so added mixed spice. I generally added more spices, mixed nuts and seeds ground up a bit and some almond and vanilla essence. Was lovely, thank you for a great recipe.-13 Nov 2016

by Joanne DeBolt

I love this recipe! I used to find a Spanish Bar cake at my local grocer, then, of course, no more. Their's had a frosting, and I knew it had spice in it, so when I make it, I top it with another recipe I found at this sight called Allspice Cream Cheese Frosting, combine the two together, you have one great cake that even cake haters love! (my son Mike love's this cake, he's not a cake eater) lol-27 Aug 2003


i made a half recipe as a birthday cake for my boyfriend, rounded off my spices & baked the cake in a 4"x8" loaf pan for 40 minutes because the spanish bar i grew up with was loaf (bar) shaped. i then trimmed away the bottom & side edges, cut the bar into 2 layers & iced it with the outstanding "allspice cream cheese frosting" from this website. the combination was a knock out! thanks for your recipe janice!-08 Dec 2006

Cinnamon-swirl Raisin Bread Recipe

The best delicious Cinnamon-swirl Raisin Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cinnamon-swirl Raisin Bread recipe today! Hello my friends, this Cinnamon-swirl Raisin Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cinnamon-swirl Raisin Bread is …

Cinnamon-swirl Raisin Bread Recipe

The best delicious Cinnamon-swirl Raisin Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cinnamon-swirl Raisin Bread recipe today! Hello my friends, this Cinnamon-swirl Raisin Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cinnamon-swirl Raisin Bread is …

Cinnamon-swirl Raisin Bread Recipe

The best delicious Cinnamon-swirl Raisin Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cinnamon-swirl Raisin Bread recipe today! Hello my friends, this Cinnamon-swirl Raisin Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cinnamon-swirl Raisin Bread is …

Cinnamon Raisin Bars

Place the raisins in a large bowl while you heat up the water. When the water boils, pour it over the raisins. They will swell up and absorb some of the water. Add the oil or shortening. The heat from the raisins and water should be enough to melt the shortening, if that is the fat you use. Stir in the sugar, cinnamon and nutmeg. Add the egg and mix everything until the oil is well combined with everything else. Add the baking soda, salt and flour. Mix very well. The batter will be thin and lumpy. That’s alright, it is supposed to be. Turn this batter into a well oiled 9 by 13-inch rectangular pan. Bake at 375F for about 25 minutes. Remove from the oven and cool before cutting. Frost if desired with a simple vanilla frosting.

UPDATE from a reader named Karen November 2005

I have a suggestion for a variation on the Cinnamon Raisin bars, which are a huge favorite here. For one, it is possible to omit the egg with good results–my baby can’t eat eggs yet, and this way he can have a bite of his big brother’s snack. Also, if you add about a cup or more of shredded carrots to the raisins (before adding the boiling water) and mix as usual, they are wonderfully moist and somewhat like carrot cake. I’m always looking to sneak veggies in wherever I can.

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How to Make Cinnamon Roll Cookie Bars

Literally dump all your ingredients into a bowl and stir.

You’re gonna need to load up on cinnamon. Two whole tablespoons. Don’t be scared.

Spread your batter into a greased pan and bake.

Seriously, how easy is that?

They’ll look like this when they are done…

While they’re cooling go ahead and make your frosting.

I enjoy my cinnamon rolls with cream cheese frosting. Duh.Plop that frosting on top of your cooled bars…

And spread it around evenly.

I topped mine with some cinnamon sugar. I got this handy little grinder from Trader Joe’s, but it’s just as easy to make your own and sprinkle it all up on there.

I mean…

Take THAT yeast!

Slicing Into Bars

I cut my bars into 16 squares to create small servings. I do this by cutting them 4×6. However, you can slice your bars into any size serving you wish!

A trick to cutting these bars with ease is to allow the bars to chill after frosting. Chill for about 20 to 30 minutes before slicing and you will get smoother cuts. Something else that helps me cut is my bench scraper tool, it helps create even cuts!

Why are these bagels called 2 Ingredient Bagels?

They’re made with the two ingredient dough that is called for in a lot of Weight Watchers recipes. If you’ve ever made 2 Ingredient Bagels from my site before, this recipe is very similar. The addition of cinnamon and raisins is delicious! And you must also try my Weight Watchers Pizza made with the 2 ingredient bagel dough!


Place dough in a bread tin to prove, depending on the day it could take up to an hour.

Once dough is nilly to the top place in the oven.
Check after 30 min to see if it has browned a little.
Take bread tin lid off and allow the rest of the loaf to brown up.

Accessories you need

Measuring cup
Spatula TM5/TM6

Have some extra flour on hand so that the dough doesn't stick to your fingers as you are kneading in the sultanas.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Cinnamon Swirl Raisin Bread Recipe

There’s nothing like hot bread from the oven, but cinnamon swirl raisin bread can send me into a swoon! This method saves preparation time by mixing the yeast in with the dry ingredients, so the first rising goes faster than usual. The raisins are kneaded in after the first rising, then the cinnamon sugar is rolled into the dough to form the center swirl. If you can resist eating the entire loaf straight from the oven, it makes great toast.

If raisins are not an option, try other dried fruits, such as cranberries, cherries, blueberries, or even a mixture.

• You Might Also Like: Apple Honey Challah Rolls Recipe

The instructions for this cinnamon swirl raisin bread may seem long, but there is nothing difficult about them. They are explained in detail for beginning cooks.

Cinnamon Swirl Raisin Bread Recipe

3 to 3-1/4 cups (363≠393 g) bread flour or all-purpose flour, divided
1/4 cup (50 g) sugar
1 (1/4-ounce/7-g) package active dry yeast
1 teaspoon (5 mL) salt
1/2 cup (118 mL) water
1/2 cup (118 mL) milk
1/4 cup (48 g) solid vegetable shortening
1 egg
3/4 cup (108 g) raisins

2 Tablespoons (30 mL) butter, melted
3/4 cup (150 g) sugar
1 teaspoon (5 mL) cinnamon

Place 1 cup flour, sugar, yeast, and salt in bowl of a heavy-duty mixer.

Heat water, milk and shortening in small saucepan to 120 to 130 F (49 to 54 C). It will feel hot on your wrist. Add mixture to mixer bowl and beat on Medium speed 2 minutes. Beat in egg. Stir in enough additional flour to make a soft dough.

To knead by hand, place dough on a well-floured surface and shape it roughly into a ball. Place your fingers on top, curled slightly over the ball, and pull the dough toward you. Then push dough away, using the palms of your hands. Turn dough 1/4 turn and repeat.

• You Might Also Like: Cherry Berry Loaves Recipe

When you begin kneading, the dough will be sticky. Add flour a little at a time. As you knead, keep your fingers together and use the palms of your hands. Knead dough 8 to 10 minutes until it is smooth and elastic. You should not use more than 3-1/4 cups (393 g) of flour, total.

To judge whether the dough has been sufficiently kneaded, place it on the work surface, pull both ends gently, and release. The dough should be elastic and spring back. The dough should also be smooth and have little blisters of air that you can see under the surface.

Shape dough into a ball by pulling sides underneath to form a smooth top. Place it, top side down, in an oiled bowl. Turn the dough right side up, thus coating it with a little oil. Cover loosely with plastic wrap.

Let dough rise in a warm place for about 1 hour or until doubled. When it has doubled in size, the imprint will remain when you poke two fingers into it. Punch dough down and place it on a lightly floured surface. Knead in the raisins. Cover and let dough rest a few minutes to relax the gluten.

• You Might Also Like: Honey Oat Bread Recipe

Grease a 9 x 5-inch (22.5 x 12.5-cm) loaf pan. Roll the dough to a 16 x 8-inch (40 x 20-cm) rectangle. Brush with melted butter. Combine the sugar and cinnamon and sprinkle over dough. Starting with the short end roll the dough up tightly. (If dough isn’t rolled tightly there will be a hole in the middle of the bread.) Pinch ends and seam and place seam side down in the pan.

Let dough rise again for about 30 minutes or until doubled. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.

Heat oven to 375 F (190 C) with oven rack in lower third. Bake 35 to 45 minutes or until deep golden brown and loaf sounds hollow when thumped. Using an instant-read thermometer, measure temperature in center of loaf. It should read 190 F (88 C) or higher.

Remove cinnamon swirl raisin bread from pan by loosening around sides and lifting from the bottom. Cool on wire cooling rack. You must let loaf cool slightly before slicing.

Try cinnamon swirl raisin bread hot out of the oven with butter or toasted for a breakfast treat.

Baker’s Notes:
• Because the yeast is mixed with the flour before the liquid is added, the liquid can be heated to a higher temperature. This method helps the dough rise faster.

• Try using dried cranberries instead of raisins. They add a touch of crimson and a tangy sweetness.

Secret to Success:
• Roll the dough tightly to avoid a hole in the middle of the loaf.

Cinnamon Chip Oatmeal Raisin Bars

Cinnamon Chip Oatmeal Raisin Bars are the ultimate Oatmeal Raisin cookie! Do you like oatmeal raisin cookies? These fabulous bars are just one step better than oatmeal raisin cookies with the addition of cinnamon chips.

I like making them into bars instead of cookies. They are really quick and easy to prepare this way. I have sprinkled them with powdered sugar or sprinkled more cinnamon chips on top. Either way is wonderful.

I’m always looking for new cookies to bake with new flavors, textures and chewiness. These lovely Cinnamon Chip Oatmeal Raisin Bars sure do it. I used golden raisins instead of regular raisins for this recipe. It gave these oatmeal bars a lovely essence as well.

Cinnamon Chip Oatmeal Raisin Bars are straight off the Hershey’s cinnamon chip package. Although they call them Oatmeal Cinnamon Chip Cookies. They are a really tasty treat that satisfies your sweet tooth cravings in a big way. These bars can be changed up a little by adding nuts, changing out the raisins for craisins or apricots, or having a nice cinnamon glaze over top.

These are great cookies for holiday baking, tailgating parties, potlucks or simple family dinners. If you love the flavors of cinnamon and raisins, you will love these cookie-bars.

When I initially posted this recipe in July 2012, I had only been food blogging a month. I rushed through taking pictures so they ended up blurry, grainy, with poor lighting, and unappealing.

I recently remade these fabulous cookies (October 2014) for our Christmas Cookie Extravaganza – 2014. I retook the pictures so you can enjoy what these bars really look like. I highly recommend them if you enjoy cinnamon, raisins and oatmeal in cookies.

Cinnamon Chip Oatmeal Raisin Bars are fabulous for holiday baking. They’re Oatmeal Raisin Cookies, deluxe!

Enjoy Cinnamon Chip Oatmeal Raisin Bars with a delicious pot of hot tea.

I sprinkled cinnamon chips on top of these bars before I baked them.

Drool, baby drool!

I used these ingredients.

Mix softened butter, eggs, brown sugar, white sugar, vanilla, and baking soda.

Cream with an electric mixer until well combined.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add oatmeal, cinnamon chips and golden raisins.

Stir with a wooden spoon to combine.

Spread mixture into a greased 10吋″ glass baking dish. Sprinkle with reserved cinnamon chips.

Bake at 350 for about 45 minutes or until a toothpick inserted in center comes out clean.

If you enjoy baking, you’ll find Cinnamon Chip Oatmeal Raisin Bars are an excellent choice for tailgating parties and potlucks.

Cinnamon Chip Oatmeal Raisin Bars are so fantastic it’s really hard to stop at one!

Every bite is hmmmmm, hmmmmm good!

Cinnamon Raisin Sausage Breakfast Bake

This post may contain affiliate links. Read my disclosure policy.

Cinnamon Raisin Sausage Breakfast Bake is an easy mix of sweet raisin bread, savory sausage, and a crunchy pecan topping. Perfect for holiday mornings!

Making casseroles or breakfast bakes, like this one, is the perfect way to make Breakfast Recipes to serve a crowd. For more sweet breakfast bakes try Easy French Toast Bake and Sheet Pan Pancakes.


Whether it’s Christmas morning or just a weekend, making a big family breakfast is always wonderful. Unfortunately, so many breakfast recipes can be time consuming. If you spend the whole morning flipping pancakes or manning the waffle maker, you might not even have a chance to sit down until after everyone else finishes. Making this Cinnamon Raisin Sausage Bake means that it will all be ready in one dish. Take it out of the oven, and sit down to a relaxing breakfast for a change!

If you’re serving Cinnamon Raisin Sausage Breakfast Bake for a special occasion be sure to make some equally delicious and easy side dishes to go with it. Fresh fruit, Blueberry Crumb Muffins, coffee, and juice will taste amazing with this savory and sweet combo. You can put maple syrup over the top or enjoy it as is.

Of course if you’re taking things easier, Cinnamon Raisin Sausage Breakfast Bake has enough flavors and texture to be plenty on its own. The cinnamon raisin bread is soaked in a deliciously spiced egg custard. The custard is a combination of eggs, milk, brown sugar, cinnamon, vanilla, nutmeg, and half the pecans and sausage. The sweet ingredients blend perfectly with the slightly spiced and savory flavor of the sausage. Then on top of that you have the crunchy pecans along with the soft breading. It’s all the texture and flavor you could want for breakfast baked together in one dish!


When it comes to making a bread pudding or breakfast casserole, it’s best to use slightly older bread. Ideally your cinnamon-raisin bread will be a few days old and slightly stale. Using bread that has dried out a little means it will do a better job absorbing the custard.

If your bread is more fresh, try leaving it at room temperature overnight to dry it out a little. If you forgot to prep it the night before, just toast the bread for about 15 minutes in your oven at 250 degrees.


This is also an excellent breakfast recipe to make ahead of time. There are two options for this. You can either bake the whole casserole as usual and store it in the freezer for up to 3 months, or you can do the prep work the night before so all you have to do in the morning is put the casserole in the oven.


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