Huntsville Church Cake
Huntsville Church Cake is a rich, spiced raisin cake with warm cinnamon and nutmeg flavors, perfect for holiday gatherings or special occasions. Its moist texture and fruity taste appeal to all ages.
Ingredients
Instructions
- Pour boiling water over the raisins and boil for 5 minutes.
- Place the boiled raisins in a large bowl.
- Add the lard or shortening, sugar, cold water, and baking soda to the raisins.
- Sift together the flour, cinnamon, salt, cloves, and nutmeg.
- Dredge the nutmeats in the sifted mixture.
- Combine all ingredients thoroughly.
- Pour the batter into a greased dripping pan.
- Bake at 350°F (175°C) for 45 minutes.
- Serve with Lemon Sauce if desired.
Tips & Substitutions
For a richer flavor, consider using butter instead of lard or shortening. If you're looking for a vegan option, coconut oil works well as a substitute. To add extra depth, you can mix in chopped walnuts or pecans along with the nutmeats. Be sure to sift your dry ingredients to avoid lumps and ensure even distribution.
Serving Suggestions
Serve the cake warm or at room temperature, and drizzle with a homemade lemon sauce for a zesty contrast. It pairs beautifully with Julie'S Green Beans for a delightful meal. Consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage & Reheating
Store any leftover Huntsville Church Cake in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or in an oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Huntsville Church Cake contains roughly 909 calories, with 11g protein, 92g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (125% of the Daily Value), iron (57% of the Daily Value), and calcium (41% of the Daily Value). Note that it is relatively high in sodium, at 1649mg per serving (72% 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 dried fruit in this recipe?
Yes, you can substitute raisins with other dried fruits like chopped apricots, cranberries, or figs. Just keep in mind that the flavor and texture will vary slightly, but it will still be delicious.
What can I do if the cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made from equal parts sugar and water. This will add moisture back into the cake. Alternatively, serving it with a lemon sauce or whipped cream can enhance its texture.
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 that the blend contains xanthan gum or another binding agent to help maintain the cake's structure.
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).