*Lenten Cake With Nuts And Raisins
A moist, nut and raisin studded cake with a hint of orange, perfect for Lenten celebrations or a naturally sweet dessert suitable for any occasion.
Ingredients
Instructions
- Sift together the flour, baking powder, baking soda, and cinnamon.
- Add the raisins and chopped walnuts to the dry mixture.
- Beat the oil, sugar, orange juice, and grated orange zest until well combined.
- Add the wet ingredients to the dry ingredients, stirring just enough to combine thoroughly.
- Pour the batter into an oiled 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before sprinkling with confectioners sugar.
Tips & Substitutions
For a moister cake, consider adding an extra tablespoon of orange juice or mixing in some applesauce as a substitute for oil. You can also experiment with different nuts like pecans or almonds if walnuts aren't available. If you prefer a sweeter cake, increase the sugar slightly. This recipe is also great as a base for a vegan version, simply replace the oil with applesauce.
Serving Suggestions
This Lenten Cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. You can also serve it with a dollop of whipped coconut cream for added richness. For a festive touch, sprinkle with confectioners' sugar just before serving. Consider enjoying it alongside a fresh fruit salad or a scoop of dairy-free ice cream for a well-rounded dessert.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or serve at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of *Lenten Cake With Nuts And Raisins contains roughly 821 calories, with 6g protein, 34g carbohydrates, and 76g fat. It is a good source of protein (12% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 489mg 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though it may alter the texture slightly. If gluten-free is needed, try a gluten-free flour blend, keeping in mind that the texture and rise may vary.
How can I make this cake more festive?
To make the cake more festive, consider adding a mix of dried fruits like cranberries and apricots along with the raisins. You can also top the cooled cake with a simple glaze made from powdered sugar and orange juice for an appealing finish.
Is this cake suitable for a vegan diet?
Absolutely! This Lenten Cake is already free of animal products, making it suitable for a vegan diet. Just ensure that the sugar used is vegan-friendly, as some sugars are processed with bone char. Enjoy this cake as a delicious vegan dessert option!
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).