Raisin "Cake" from Dominicks or Jewel

I remember when I first came to Chicago back in the late 90s, there was a raisin pound cake sold at Dominicks or Jewel. It was loaf shaped, and had wax paper on the bottom. Buttery and dense, studded with black and yellow raisins. It was not baked at the store, but at some bakery in the NW side, I think.

I have not seen it around in years (maybe because I stopped shopping at Dominick's/Jewel), but have looked in the stores the last few weeks. If anyone can help, it would be appreciated!

CrazyC wrote:I remember when I first came to Chicago back in the late 90s, there was a raisin pound cake sold at Dominicks or Jewel. It was loaf shaped, and had wax paper on the bottom. Buttery and dense, studded with black and yellow raisins. It was not baked at the store, but at some bakery in the NW side, I think.

The much-missed Baltic Bakery (on Hermitage just north of 47th) made one that sounds like what you describe. I think they called it German Pound Cake. It came in a clear plastic bag with a simple orange and black label (I think the label changed a few times). I believe both Jewel and Dominick's carried it in the late '90s. I liked that pound cake but loved their pumpernickel "brick."

YES!!! Baltic Bakery! I have been racking my brain trying to remember the name! I remember the packaging, the font and labelling, but the name was escaping me...

Man... no longer around huh...

BTW now that I know the name of the bakery, I found the thread here

CrazyC wrote:YES!!! Baltic Bakery! I have been racking my brain trying to remember the name! I remember the packaging, the font and labelling, but the name was escaping me...

Man... no longer around huh...

Happy to help (guess I'm today's source for extinct bakery info). Baltic Bakery is most definitely no longer around. Here's a picture of it being demolished last summer.



Many of Racine Bakery's products are similar to what Baltic Bakery made (though I almost always preferred Baltic's). I think Racine makes a raisin-studded pound cake but I don't recall ever eating it. It's probably worth a try to see if it matches your memory of BB. I think you can get their products at Bake for Me! but you'd be wise to call ahead.

Baltic Bakery (closed)
4627 S Hermitage Av
Chicago

Racine Bakery
6216 S Archer Av
Chicago
773-581-8500

Bake for Me!
321 N Clark St
(also at 4305 S Halsted)
Chicago

Oh, man, we grew up with that raisin bread and that black pumpernickel (brick.) Also, the Lithuanian rye. Thanks for the memories.

I do remember that cake. It was sort of like a pound cake, plain but it had raisins. My grandmother used to make one like it from scratch. I have the recipe some where. She soaked the raisins in brandy. It is a simple cake.

Yep, that's exactly it. Nothing fancy about it. Baltic Bakery version didn't have any brandy, so far as I remember, but it was a yellow-ish interior with a brown exterior, not particularly sweet, a bit on the drier side, too. Just straightforward bready cake with raisins. (Actually, I would classify it as more bread than cake.) I would sometimes eat it sliced spread with butter over it.

Here is my gram's recipe. Its similar to a poundcake but not as rich as some. Since this is somewhat of a crude cake, you do not have to bother with sifting, etc. A hand mixer would probably be helpful with this recipe but in the old days they beat it by hand.

Raisin Cake

2 1/2 cups flour
1 1/2 cups sugar
1 cup Crisco (personally I would use half butter and half crisco)
3 eggs
3 to 4 shot glasses of brandy
1 tsp. nutmeg (might be a bit overkill here)
2 tsp. baking powder
3/4 cup milk
1 cup raisins, either dark, light or a combination can be used.

Cream butter (or crisco) and sugar, add eggs. Add the brandy. Add nutmeg, baking powder, and alternatively
add portions of milk and flour and beat. Fold in the raisins. Makes a stiff batter. Place into greased form
pan (bundt) or loaf pans. Bake at 350 for 45 min to an hour.
Test doneness with cake tester or toothpick at center.

Note: You can soak the raisins in the brandy for some time if you want. If you omit the brandy, increase the milk to
one cup.