Peanut Butter Nut Cake(Tube Or Sheet Cake)
Peanut Butter Nut Cake offers a rich, nutty flavor with a hint of sweetness from raisins and a touch of spice, making it a comforting treat suitable for dessert or snack. Its moist texture and crunchy pecans appeal to peanut lovers and those seeking a hearty, flavorful cake.
Ingredients
Instructions
- Put raisins and soda in hot water to cover, and let stand until cool, about 2 hours.
- Mix sugar, peanut butter, and eggs until well combined.
- Add flour, allspice (if using), and vanilla to the mixture and stir until smooth.
- Drain the raisins and soda mixture and fold into the batter.
- Pour batter into a greased tube or sheet cake pan.
- Bake at 350°F (175°C) for 45 minutes.
- Allow the cake to cool before serving.
Tips & Substitutions
For a smoother batter, ensure your peanut butter is at room temperature. If you're out of self-rising flour, you can substitute with all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Consider adding chopped chocolate or dried fruit for extra flavor. This cake is reminiscent of classic American recipes like 1800'S Spice Cookies.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat. It pairs beautifully with Creamy Lime Fruit And Nut Salad for a refreshing contrast. This cake makes a great dessert for gatherings or can be enjoyed as a sweet breakfast alongside coffee.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Nut Cake(Tube Or Sheet Cake) contains roughly 691 calories, with 10g protein, 96g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (57% of the Daily Value), vitamin C (39% of the Daily Value), and calcium (36% of the Daily Value). It also contributes 16g 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 smooth peanut butter instead of crunchy?
Yes, you can use smooth peanut butter if you prefer a creamier texture, but it will alter the cake's crunchiness. The flavor will still be delightful, making it a great option for those who enjoy a softer cake.
What can I substitute for pecans?
If you don't have pecans, walnuts or almonds work well as substitutes, providing a similar texture and flavor. You can also skip the nuts entirely if you prefer a nut-free version, but adding a bit of texture with chocolate chips can enhance the cake.
Is there a gluten-free option for this recipe?
You can make this cake gluten-free by using a gluten-free all-purpose flour blend instead of self-rising flour. Ensure the blend contains a leavening agent, or add baking powder to achieve the right rise.
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).