Raisin Nut Cake(From 1975 Edition)
A moist, flavorful raisin nut cake featuring raisins, walnuts, and a hint of vanilla, perfect for teatime or special occasions, appealing to those who love rich, fruity desserts.
Ingredients
Instructions
- Mix water and raisins and boil a few minutes.
- Take off stove; add baking soda.
- Set aside to cool.
- Mix eggs, sugar, vanilla, and flour well.
- Add raisin mixture to this and beat well.
- Add oil and mix well.
- Add walnuts.
- Grease a tube pan and bake for 1 hour at 375°F.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can also substitute half the oil with unsweetened applesauce for a healthier twist. If you prefer a nuttier texture, try adding chopped pecans alongside the walnuts. Ensure the raisin mixture has cooled completely before combining with the eggs and sugar to avoid curdling.
Serving Suggestions
This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of Diet Ice Cream for a delightful treat. Pair it with a warm cup of tea or coffee for a perfect afternoon snack. For a heartier meal, consider serving it alongside a light salad, such as Nonfat Sugar-Free Pistachio Salad, to balance the sweetness.
Storage & Reheating
Store leftover Raisin Nut Cake in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, refrigerate it, where it can last for about a week. To reheat, microwave individual slices for about 15-20 seconds or warm in an oven at 350°F for 10 minutes to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Nut Cake(From 1975 Edition) contains roughly 1113 calories, with 15g protein, 87g carbohydrates, and 82g fat. It is an excellent source of protein (31% of the Daily Value), iron (23% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 791mg 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 different nuts in this recipe?
Absolutely! While walnuts add a nice crunch, you can substitute them with pecans, almonds, or even sunflower seeds for a different flavor profile. Just ensure the nuts are chopped to maintain an even texture throughout the cake.
What can I use instead of eggs for a vegan version?
For a vegan adaptation, you can replace each egg with 1/4 cup of applesauce or mashed banana. Alternatively, use a flaxseed or chia seed egg by mixing 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and letting it sit until it thickens.
How can I make this cake more flavorful?
To enhance flavor, consider adding spices like cinnamon or nutmeg to the batter. You could also mix in a teaspoon of citrus zest, such as lemon or orange, for a refreshing twist. These additions will elevate the cake's taste and complement the raisins beautifully.
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).