Estonian Cake
A rich Estonian cake with nuts, raisins, and sour cream, offering a moist texture and sweet, nutty flavors. Perfect for festive occasions or cozy gatherings.
Ingredients
Instructions
- Put softened butter into a large bowl and mix with a mixer.
- Add sugar and mix again until well creamed.
- Add eggs, one at a time, mixing well each time.
- Mix flour, salt, and baking soda together and add to the butter mixture with sour cream.
- Add vanilla extract and chopped walnuts.
- Mix again with the mixer.
- Add raisins to the mixture, stirring slowly with a large spoon until evenly mixed.
- Pour the mixture into a buttered tube or Bundt pan.
- Bake in a preheated oven at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
- Let the cake cool for one hour in the pan.
- Turn the cake onto a plate and sprinkle with powdered sugar.
- Guten Appetit!
Tips & Substitutions
For a lighter texture, make sure the butter is fully softened before creaming with sugar. If you don't have walnuts, pecans or almonds can be a great substitute. You can also replace raisins with dried cranberries for a different flavor. Adding a teaspoon of almond extract can enhance the cake's flavor profile. Remember, using fresh eggs will improve the overall rise and texture of the cake.
Serving Suggestions
This Estonian Cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. A light dusting of powdered sugar enhances its presentation. It pairs beautifully with a cup of coffee or tea, making it a perfect accompaniment for afternoon gatherings or festive celebrations.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which can extend its freshness for about a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Estonian Cake contains roughly 340 calories, with 6g protein, 51g carbohydrates, and 7g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 962mg per serving (42% 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 a different type of flour for this cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or use gluten-free flour if needed. However, keep in mind that the taste and texture may vary slightly, so adjustments in baking time might be necessary.
How do I prevent the cake from sticking to the pan?
To prevent sticking, thoroughly grease the Bundt pan with butter and dust it with flour before pouring in the batter. You can also use cooking spray specifically designed for baking. Ensuring the cake cools in the pan for the recommended hour helps it release more easily.
What can I add to make the cake more flavorful?
In addition to vanilla extract, consider adding spices like cinnamon or nutmeg for warmth. You could also incorporate citrus zest, such as lemon or orange, for a bright flavor. For a decadent twist, fold in chocolate chips or a layer of jam before baking.
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).