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“The first time I tasted this cake was at a friend's house long ago; begged for the recipe, but never got it. These same friends recently came to my house for dinner and brought this cake for dessert. I was thrilled!! Now I finally had an opprtunity to get the recipe. It took some prodding, but I finally succeeded in gaining the recipe. Turns out it was a Pillsbury Bakeoff Winner from the 70's. Hope you enjoy!”
READY IN:
1hr
SERVES:
32
YIELD:
32 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift first 4 ingredients together and blend well with spatula; set aside.
  2. Beat eggs 5 minutes with hand held mixer.
  3. Cream butter until softened; add sugar gradually, beating until fluffy after each addition. Add the beaten eggs.
  4. Coat raisins with 1 tablespoon flour and mix; set aside. (The flour keeps raisins from settling on the bottom during baking.).
  5. Add dry ingredients in thirds and sour cream in halves to creamed mixture. Stir in raisins.
  6. Turn into a greased (bottom only) 13x9-1/2x2 inch pan.
  7. Bake at 350 degrees 35 to 40 minutes, or until cake tester or wooden pick inserted in center comes out clean.
  8. Cool on cooling rack and cut cake into squares or bars.
  9. For a festive touch, roll each piece in granulated sugar. (At Christmas use red and green sugars).

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