Iced Raisin Squares

Try them for breakfast or a snack.

By The Editors

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“My late grandmother Merle was famous for this recipe,” says reader Candy M. of Rydal, Georgia. “I have made it for years and our children and grandchildren love it as well.” We can understand why – soft, chewy bars with a citrus-infused icing, they’re eminently edible any time of the day, from breakfast straight through dessert.

When you’re preparing the squares, make sure you don’t drain the simmered raisins. The water-butter liquid is vital to the recipe, since it’s the only wet part of the mixture.


For the squares:
1 cup raisins
1 1/2 cups water
2 tablespoons butter
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup chopped walnuts

For the icing:
1 cup confectioner’s sugar
1 tablespoon butter, melted and cooled
1 tablespoon water
1 teaspoon orange juice
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest


1. Preheat oven to 350 degrees F. Grease and flour a 9x13 baking pan.

2. In small saucepan, simmer 1 cup raisins, 1-1/2 cups water, and 2 tablespoons butter until only one cup liquid remains. Remove from heat and cool. (Do not drain.)

3. In a medium mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Stir in chopped walnuts. Add cooled raisin mixture and stir to combine. (It will create something like a wet cookie dough.) Spread mixture out evenly in greased pan as best you can. Bake 15-20 minutes, or until top is golden brown. Remove from oven and let cool.

4. For frosting, combine sifted confectioner’s sugar, butter, water, orange juice, lemon juice, lemon zest, and orange zest. Mix well (no lumps) and drizzle over cooled cake in pan. Cut into squares and serve.

Makes 18 bars


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