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Prep Time
5 mins
Total Time
1 h 15 m
1 loaf (12 slices)


1 1/4 cups
sultana raisins
300 mL
2 cups
all-purpose flour
500 mL
1 tsp
baking powder
5 mL
1 tsp
baking soda
5 mL
1 tsp
5 mL
1/2 tsp
2 mL
1/2 tsp
ground nutmeg
2 mL
1/4 tsp
ground cloves
1 mL
1/2 cup
unsalted butter, room temperature
125 mL
1 cup
firmly packed brown sugar
250 mL


Step 1

Preheat oven to 350°F (180°C). In medium heatproof bowl, pour 1 cup (250 mL) boiling water over raisins. Let stand until cooled. Meanwhile, in another bowl, whisk flour with baking powder, baking soda, cinnamon, salt, nutmeg and cloves.

Step 2

In large bowl, beat butter and sugar with hand mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in raisins and the soaking water by hand. Stir in flour mixture until just blended.

Step 3

Scrape into greased and parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Smooth top.

Step 4

Bake 60 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.


To line loaf pans with parchment paper, grease all inner sides and bottom of loaf pan, then cut a strip of parchment paper just wide enough to sit flat on bottom of pan and long enough to cover the bottom and extend up two opposite sides (ends or sides of loaf pan) with approx. 2-in. (5-cm) overhang. After baking and cooling, run a knife along unlined sides to loosen loaf. Use overhang to lift out loaf.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 slice):
9 g
Saturated Fat:
5 g
46 g
1 g
27 g
50 mg
4 g
250 mg
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