Nut And Raisin Cake
Nut and Raisin Cake is a rich, moist dessert featuring a hearty combination of chopped nuts and sweet raisins. Its dense texture and wholesome flavors make it perfect for special occasions or a comforting treat with tea. Suitable for those who enjoy nutty, fruity baked goods.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Pour the batter into a greased baking pan.
- Bake at 300°F (150°C) for 1 1/2 to 2 hours, or until a skewer inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using a mix of different nuts such as walnuts, pecans, or almonds. If you prefer a sweeter cake, you can substitute half of the sugar with brown sugar for added moisture and depth. To enhance the texture, fold in some raisins or dried fruit for added sweetness and chewiness. Ensure your butter is at room temperature for easier mixing.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a festive touch, dust the top with powdered sugar or drizzle with a simple glaze. It also complements fruit salads or can be enjoyed with a side of Golden Carrots for a sweet and savory contrast.
Storage & Reheating
Store leftover Nut And Raisin Cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 3 months. To reheat, let the cake thaw in the fridge overnight and warm it in a preheated oven at 300°F (150°C) for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Nut And Raisin Cake contains roughly 2208 calories, with 20g protein, 201g carbohydrates, and 152g fat. It is an excellent source of protein (40% of the Daily Value), iron (35% of the Daily Value), and potassium (34% of the Daily Value), and a good source of calcium. It also contributes 7g 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 different types of nuts?
Absolutely! You can substitute any nuts you prefer, such as almonds, hazelnuts, or cashews. Just make sure to chop them to a similar size to ensure even distribution throughout the cake. This allows you to customize the flavor and texture to your liking.
What can I do if I don't have self-rising flour?
If you don't have self-rising flour, you can make your own by combining plain flour with baking powder and salt. For every cup of plain flour, add 1 1/2 teaspoons of baking powder and a pinch of salt. This will create a similar leavening effect in your cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a skewer or toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If there's wet batter on the skewer, continue baking and check every 10 minutes until it's fully cooked.
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).