Raisin Nut Cake
A rich, moist raisin nut cake featuring sweet raisins and crunchy pecans, perfect for special occasions or holiday gatherings, offering a delightful blend of flavors and textures.
Ingredients
Instructions
- Cream together butter and margarine.
- Add eggs, one at a time, beating well after each addition.
- Gradually add sugar, vanilla, salt, and flour, mixing until combined.
- Fold in raisins and chopped pecans.
- Pour batter into a prepared baking pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using all butter instead of margarine or a combination of the two. If you prefer a nut-free version, you can omit the chopped pecans altogether. Make sure to soak the raisins in warm water or rum for added moisture and sweetness. This cake can also be made as a layered cake, similar to the Never-Fail Cupcakes.
Serving Suggestions
Serve the cake plain, or dust with powdered sugar for a simple touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, consider serving alongside a warm cup of tea or coffee for a delightful afternoon treat. For a festive touch, try adding a drizzle of caramel sauce over the top.
Storage & Reheating
Store the Raisin Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds or until just warm. This will help restore its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Nut Cake contains roughly 3217 calories, with 12g protein, 140g carbohydrates, and 256g fat. It is an excellent source of iron (36% of the Daily Value), protein (25% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1974mg per serving (86% 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 substitute the butter or margarine with oil?
Yes, you can use a vegetable or canola oil as a substitute, but the texture will be different. Oil will make the cake moister but may lack the rich flavor that butter provides. Use about 3/4 of the amount called for to maintain the balance of wet to dry ingredients.
How do I know when the cake is done baking?
You can test the cake for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that baking times can vary depending on your oven, so start checking at the 1-hour mark.
Can I freeze the Raisin Nut Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, simply place it in the refrigerator overnight before serving. This method will help maintain its moisture.
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).