Old Southern Cake
A moist, raisin-studded Southern cake with walnuts, perfect for cozy gatherings or afternoon tea, offering rich flavors and a tender crumb.
Ingredients
Instructions
- Cream sugar and shortening until light and fluffy.
- Beat in the egg.
- Combine raisins with baking soda and boiling water; add alternately with flour and salt to the creamed mixture.
- Stir in walnuts.
- Pour batter into a loaf pan.
- Bake in a moderate oven at 350°F (175°C) for about 40 minutes or until done.
Tips & Substitutions
For a richer flavor, consider soaking the raisins in rum or orange juice instead of just boiling water. If you're out of shortening, you can substitute with an equal amount of butter or coconut oil. To enhance the cake's texture, sift the flour before adding it to the batter. Keep an eye on the baking time, as every oven varies, and test with a toothpick for doneness.
Serving Suggestions
This Old Southern Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. It also complements a light fruit salad or can be enjoyed as a dessert after a hearty meal, such as United States Senate Restaurant Bean Soup.
Storage & Reheating
Once cooled, wrap the cake tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Old Southern Cake contains roughly 555 calories, with 6g protein, 44g carbohydrates, and 42g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1577mg per serving (69% 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 other nuts instead of walnuts?
Yes, you can substitute walnuts with pecans or almonds for a different flavor and texture. Just ensure that the nuts are chopped to a similar size for even distribution in the cake. If you prefer a nut-free version, you can simply omit the nuts altogether without affecting the overall structure of the cake.
What can I do if my cake comes out too dry?
If you find your cake is too dry, it could be due to overbaking or measuring errors. To salvage it, try brushing the cooled cake with a simple syrup made from equal parts sugar and water. This will add moisture. In the future, make sure to check for doneness a few minutes earlier than the recipe suggests.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day as the flavors meld. You can bake it a day in advance and store it covered at room temperature. If you're planning to freeze it, wrap it tightly in plastic wrap and aluminum foil to preserve its freshness. Defrost overnight in the refrigerator before serving.
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).