Grandma Leones' Raisin And Nut Cake
A moist, flavorful raisin and nut cake with a rich vanilla undertone, perfect for family gatherings or holiday celebrations, offering a delightful combination of textures and sweetness.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add half of the milk and one cup of flour, then beat well.
- Add the remaining milk and the rest of the flour, then beat until smooth.
- Mix in the vanilla extract.
- Wash the raisins and soak them in hot water for 20 minutes.
- Drain the raisins and mix them with the pecans.
- Add one cup of flour to the raisin and nut mixture and mix until evenly coated.
- Fold the raisin and nut mixture into the batter.
- Pour the batter into a greased baking pan and bake at 250°F (120°C) for 1 hour and 45 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute half of the pecans with walnuts for a different texture. If you prefer less sweetness, reduce the sugar by 1/4 cup. Ensure the raisins are well-coated with flour to prevent them from sinking in the batter during baking. This cake is quite dense, so check for doneness by inserting a toothpick.
Serving Suggestions
Serve Grandma Leones' Raisin and Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. This cake also makes a great addition to holiday gatherings or potlucks, alongside other American recipes like Preach Cobbler or Date Sticks.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, microwave a slice for about 15-20 seconds or warm it in the oven at 300°F (150°C) for 10 minutes to enjoy its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Leones' Raisin And Nut Cake contains roughly 978 calories, with 13g protein, 165g carbohydrates, and 22g fat. It is an excellent source of iron (52% of the Daily Value), calcium (44% of the Daily Value), and protein (26% of the Daily Value), and a good source of dietary fiber and vitamin D. It also contributes 5g of dietary fiber toward your daily target.
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 regular flour instead of self-rising flour?
Yes, you can use regular flour, but you will need to add baking powder and salt. For every cup of flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to create a similar effect as self-rising flour.
How do I ensure my cake doesn’t dry out?
To prevent the cake from drying out, avoid overbaking it. Check for doneness a few minutes before the suggested baking time. Additionally, keeping it covered after cooling helps retain moisture, and adding a simple syrup can also enhance its moistness if desired.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Just allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. The flavors may even improve after a day of resting!
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).