Raisin Juice Cake
A moist, flavorful raisin juice cake with tender raisins and nuts, perfect for tea time or dessert, offering a delightful combination of sweetness and fruitiness.
Ingredients
Instructions
- Cover raisins with water and cook until plumped.
- Pour off and reserve 1/2 cup of raisin juice.
- Cream butter and sugar well in a mixing bowl.
- Add the unbeaten egg to the creamed mixture and mix thoroughly.
- Alternately add flour and baking soda to the mixture, beginning and ending with flour, along with the reserved raisin juice.
- Stir in the plumped raisins and nuts.
- Pour the batter into a shallow greased and floured pan.
- Bake at 325°F for 55 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a deeper flavor, consider soaking the raisins in a bit of rum or orange juice before cooking. If you don't have butter, you can substitute with equal parts coconut oil or margarine. For a gluten-free version, try using almond flour or a gluten-free all-purpose flour mix. Adding a teaspoon of cinnamon can enhance the spice profile of this cake beautifully.
Serving Suggestions
Serve slices of Raisin Juice 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 unique twist, consider serving it alongside Harriett'S Broccoli Cornbread for a sweet and savory combination that will impress your guests.
Storage & Reheating
Store leftover Raisin Juice Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Juice Cake contains roughly 276 calories, with 4g protein, 56g carbohydrates, and 6g fat. It is a good source of potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 663mg per serving (29% 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 regular raisins instead of seedless?
Yes, you can use regular raisins, but be sure to remove any seeds before cooking them. Seedless raisins will give a smoother texture to the cake, while regular raisins may add a bit of texture and chewiness.
What can I substitute for the egg in this recipe?
You can replace the egg with a flaxseed meal or chia seed mixture. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together while maintaining a moist texture.
How can I enhance the flavor of the cake?
Adding spices like cinnamon, nutmeg, or even a hint of vanilla extract can enhance the flavor profile of the cake. You could also fold in some chopped nuts or chocolate chips for added texture and richness.
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).