Pecan Raisin Cake
A moist, nutty cake filled with raisins and pecans, perfect for teatime or celebrations, topped with creamy 7 Minute Icing for a delightful finish.
Ingredients
Instructions
- Sift together the flour, salt, and baking powder.
- Cream the shortening or butter, then add sugar and eggs one at a time, beating well after each addition.
- Stir in the chopped pecans and cooked, chopped raisins.
- Add the flour mixture alternately with the milk, mixing until smooth.
- Beat in the vanilla extract.
- Pour the batter into two greased pans.
- Bake at 375°F (190°C) until done, approximately 35 to 40 minutes.
- Frost with 7 Minute Icing once cooled.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have pecans, walnuts or almonds can be a great substitute. Make sure to soak the raisins in warm water before chopping them to enhance their sweetness and texture. If you prefer a lighter cake, replace half of the shortening with applesauce or Greek yogurt.
Serving Suggestions
Serve slices of Pecan Raisin Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Marshmallow Cream Icing. This cake is also a wonderful addition to holiday gatherings or potlucks, complementing savory dishes like Holiday Meat Balls.
Storage & Reheating
Store any leftover Pecan Raisin Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or in a toaster oven until just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Raisin Cake contains roughly 323 calories, with 6g protein, 49g carbohydrates, and 13g fat. It is a good source of iron (17% of the Daily Value), protein (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 777mg 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cake. To maintain a light texture, try using half whole wheat and half plain flour. Additionally, you may need to increase the liquid slightly to accommodate the absorbency of whole wheat flour.
How can I make this cake gluten-free?
To make this Pecan Raisin Cake gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure. Adjust baking time as necessary, as gluten-free cakes can vary in cooking time.
What can I use if I don't have shortening?
If you don't have shortening, you can use an equal amount of unsalted butter or coconut oil as a substitute. Both will impart a different flavor profile; butter will lend a richer taste, while coconut oil will add a hint of coconut flavor. Just ensure both are softened for easy mixing.
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).