Eggless Raisin Cake
A moist, rich eggless raisin cake packed with warm spices and fruity sweetness, perfect for dessert lovers seeking a dairy-free option with deep, comforting flavors.
Ingredients
Instructions
- Cook raisins in 2 cups of water for 15 minutes.
- Add the hot water and sherry to the cooked raisins without stirring.
- Add salt, ginger, cinnamon, baking soda, and sifted all-purpose flour to the mixture.
- Stir the mixture well until combined.
- Pour into a lightly greased large pan and bake at 375°F (190°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using dark raisins or soaking the raisins in sherry overnight. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. Adding chopped nuts or chocolate chips can enhance the texture. Ensure to sift the flour to avoid lumps, creating a lighter cake. This recipe is also a great option for those looking for vegan recipes.
Serving Suggestions
This Eggless Raisin Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a hot cup of tea or coffee. For a more festive touch, you can sprinkle powdered sugar on top before serving or serve alongside a slice of The Easiest Aspic In The World for a unique dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice pieces and warm them in the microwave for about 15-20 seconds, or place in a preheated oven at 350°F (175°C) for 5-10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless Raisin Cake contains roughly 1385 calories, with 4g protein, 37g carbohydrates, and 139g fat. It is an excellent source of dietary fiber (34% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 other types of dried fruit instead of raisins?
Yes, you can easily substitute raisins with other dried fruits like currants, chopped dates, or cranberries. Just keep in mind that different fruits may alter the flavor and moisture of the cake slightly, so adjust the baking time accordingly if needed.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum or add it separately to maintain the cake's structure. The baking time may remain the same, but keep an eye on the cake as it bakes.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a splash of orange zest to the batter. You could also experiment with spices like nutmeg or allspice for a more complex flavor profile. Just be careful not to overpower the cake's essence.
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).