Carriage Cake
A rich, moist cake with raisins and nuts, flavored with warm spices, perfect for special occasions or holiday gatherings, offering a nostalgic taste of homemade goodness.
Ingredients
Instructions
- Boil water and raisins for 5 minutes, then let cool.
- Add nuts to flour, white sugar, and melted oleo (butter).
- Mix dry ingredients together and combine with the wet mixture.
- Add raisins and dry ingredients gradually, mixing well.
- Pour the batter into a greased angel food cake pan.
- Bake at 325°F (160°C) for 1 1/2 hours.
- Mix confectioners sugar and orange juice to make the glaze.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides and create stripes on top.
Tips & Substitutions
For a richer flavor, you can substitute half of the white sugar with brown sugar. If you don't have oleo, unsalted butter will work perfectly. Adding a pinch of nutmeg can enhance the spice profile. Make sure to sift the flour to avoid lumps and achieve a lighter texture. You can also experiment by adding dried cranberries or nuts like pecans for a twist.
Serving Suggestions
This Carriage Cake pairs beautifully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings. For added flavor, consider serving it with a drizzle of Praline And Orange Sauce. It also complements well with a scoop of vanilla ice cream. For a festive touch, garnish with fresh fruit or whipped cream.
Storage & Reheating
Store any leftover Carriage Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or warm it in the oven at 300°F (150°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Carriage Cake contains roughly 1109 calories, with 13g protein, 181g carbohydrates, and 49g fat. It is an excellent source of calcium (53% of the Daily Value), dietary fiber (51% of the Daily Value), and iron (37% of the Daily Value). Note that it is relatively high in sodium, at 475mg per serving (21% 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 different types of nuts in this recipe?
Absolutely! While the recipe calls for nuts, feel free to use walnuts, almonds, or pecans based on your preference. Just ensure they are chopped to avoid large pieces that may disrupt the cake's texture.
What can I use if I don't have baking soda?
If you don't have baking soda, you can substitute it with baking powder, using about three times the amount. However, this may slightly alter the cake's texture and rise, so it's best to use baking soda if possible.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time! It actually tastes better after a day or two as the flavors meld. Just store it in an airtight container, and remember to frost it with the glaze right before serving to keep it fresh.
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).