🍰 How to Make It
1. Prepare the Pan & Preheat
Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking pan and line the bottom with parchment paper for easy removal.
2. Simmer the Raisins
In a medium saucepan, combine the water and raisins. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Remove from heat, stir in the vegetable oil, and set aside to cool to room temperature.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt until everything is well blended.
4. Combine & Bake
Slowly add the dry ingredients to the cooled raisin mixture. Stir until just combined to form a smooth batter.
Add the beaten egg and walnuts (if using), mixing gently until fully incorporated.
Pour the batter into your prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
Let the cake cool completely in the pan.
🧁 Make the Frosting
In a clean bowl, beat the cream cheese and butter together for about 2–3 minutes until smooth and fluffy.
Gradually add in the powdered sugar and salt, beating until the frosting is creamy and lump-free.
🎂 Assemble the Cake
Once the cake is fully cooled, carefully remove it from the pan.
Using a long serrated knife, slice it horizontally into two even layers.
Place the bottom half on a serving plate and spread a generous layer of frosting on top.
Gently place the second layer over it and frost the top of the cake evenly.
For a classic touch, drag the tines of a fork across the top in straight or wavy lines to create a vintage-style grooved finish.
🍽️ Serve & Savor
Cut into squares and enjoy this nostalgic treat with a warm cup of coffee or tea. Whether you’re reliving a childhood memory or discovering this dessert for the first time, it’s sure to bring a smile to your face.