Almond Raisin Cake
Almond Raisin Cake offers a moist, tender crumb infused with almond and lemon extracts, studded with sweet raisins—perfect for teatime or special occasions. Delightful and flavorful.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add egg yolks, beaten separately, and mix well.
- Sift together flour, baking powder, and salt.
- Add raisins to the flour mixture.
- Gradually add the flour mixture to the creamed mixture, alternating with milk.
- Stir in almond extract, lemon extract, and vanilla.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold the beaten egg whites into the batter gently.
- Pour the batter into a greased tube pan.
- Bake in a preheated 350°F (175°C) oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks and folded gently into the batter. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you prefer, use chopped nuts instead of raisins or try adding some orange zest for an extra flavor boost. This recipe is perfect for those who enjoy classic American recipes.
Serving Suggestions
Serve this cake with a dusting of powdered sugar or a dollop of whipped cream for a delightful finish. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside a scoop of vanilla ice cream or with a slice of Fruit Nut Cake for a delicious dessert spread.
Storage & Reheating
Store leftover Almond Raisin Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, simply warm a slice in the microwave for about 10-15 seconds, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Raisin Cake contains roughly 791 calories, with 5g protein, 54g carbohydrates, and 61g fat. It is a good source of iron (13% of the Daily Value), calcium (13% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 499mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's recommended to use a mix of both for the best results, maintaining some lightness in your cake.
What can I use instead of almond extract?
If you're allergic to almonds or prefer a different flavor, you can substitute almond extract with an equal amount of vanilla extract or even hazelnut extract for a unique twist.
How can I make this cake more moist?
To enhance the moisture of the cake, try adding an additional 1/4 cup of milk to the batter. You can also incorporate a few tablespoons of yogurt or sour cream, which will keep the cake tender and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).