Pecan And Raisin Cake
A rich and nutty cake featuring pecans and raisins, with a light, airy texture from whipped egg whites, perfect for dessert or afternoon tea.
Ingredients
Instructions
- Mix pecans and raisins in a large bowl.
- Sift together the flour and sugar.
- Pour the dry mixture over the pecans and raisins.
- Beat the egg yolks until thick and lemon-colored.
- Add vanilla to the egg yolks and mix well into the flour and nuts.
- Fold in the stiffly beaten egg whites gently.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 40 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before adding them to the mix. If you're short on time, you can substitute the raisins with chocolate chips or dried cranberries for a different twist. Ensure the egg whites are beaten until stiff to achieve a light and airy texture in the cake.
Serving Suggestions
This cake is perfect on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, serve alongside slices of Strawberry Glazed Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover pecan and raisin cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in an oven at 350°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan And Raisin Cake contains roughly 528 calories, with 7g protein, 66g carbohydrates, and 22g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (34% of the Daily Value), and a good source of protein and iron. It also contributes 10g 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 other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or hazelnuts if you prefer. Just make sure to chop them to a similar size for even distribution in the cake.
Is there a gluten-free option for this recipe?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free to ensure the entire cake is suitable for those with gluten sensitivities.
How can I make the cake more moist?
To enhance the moisture in the cake, consider adding a few tablespoons of melted butter or a bit of sour cream to the batter. This will give the cake a richer texture and prevent it from drying out.
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).