Mama'S Raisin-Spice Cake
A moist, fragrant spice cake packed with raisins and nuts, perfect for special occasions or cozy gatherings, offering warm flavors of cinnamon, nutmeg, and cloves.
Ingredients
Instructions
- Grease and flour a large tube pan.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, salt, nutmeg, cinnamon, and cloves.
- Gradually add the dry mixture to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients.
- Save a little of the flour mixture to toss with the raisins.
- Fold in the raisins and nuts (if using).
- Pour the batter into the prepared pan.
- Bake at 325°F (160°C) for approximately 1 hour or until a straw inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you’re out of raisins, chopped dates or dried cranberries can be great substitutes. Consider adding a splash of vanilla extract for extra flavor. To enhance the spice profile, you might also add a pinch of allspice. This cake is reminiscent of the 'Won'T Last Long Cake' with its delightful sweetness.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Serve it alongside a fresh fruit salad for a lighter option, or enjoy it with a cup of coffee or tea. It also makes a lovely addition to brunch spreads, complementing dishes like Mammaw'S Corn Bread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, thaw slices in the refrigerator overnight, then warm in the microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Raisin-Spice Cake contains roughly 571 calories, with 8g protein, 68g carbohydrates, and 31g fat. It is a good source of iron (18% of the Daily Value), protein (16% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 775mg per serving (34% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour for whole wheat flour for a nuttier flavor and added nutrition. However, the cake may be denser, so you may need to adjust the milk slightly to maintain the right batter consistency.
How can I adjust the sweetness of this cake?
If you prefer a less sweet cake, reduce the sugar by half a cup. You can also use a sugar substitute, but be sure to check the conversion ratio as it varies by brand. Alternatively, serving with a sweet topping like whipped cream can balance the flavors.
Is it possible to make this cake ahead of time?
Absolutely! This cake stores well, making it a great option for prepping ahead of time. You can bake it a day in advance and store it covered. It also freezes beautifully, so consider making it a week or two ahead if you’re planning for an event.
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).