Raisin Pecan Cake
A rich, moist raisin pecan cake with deep molasses flavor, perfect for special occasions or cozy gatherings, featuring a delightful nutty crunch and sweet raisin goodness.
Ingredients
Instructions
- Cream sugar and shortening until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together 3 cups of flour, baking powder, and salt.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
- Stir in the extract.
- Add the coconut last and mix well.
- Fold in the seedless raisins and chopped pecans.
- Pour batter into a greased and floured 10-inch tube or Bundt pan.
- Bake in a preheated 350°F oven for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
- Pour the topping over the hot cake and let it sit in the pan for 1 hour before removing.
Tips & Substitutions
For a lighter texture, try substituting some of the all-purpose flour with whole wheat flour. If you prefer a different nut, walnuts can be a great alternative to pecans. To enhance the flavor, add a teaspoon of cinnamon or nutmeg. Make sure to measure the raisins accurately, as too many can make the cake overly moist. Keep an eye on the baking time; every oven varies.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. Serve it alongside a cup of coffee or tea to elevate your afternoon snack. For a festive touch, drizzle with a simple glaze made from powdered sugar and milk. It makes a delightful dessert for gatherings, complementing dishes like Grandma's Broccoli Casserole.
Storage & Reheating
Store any leftover Raisin Pecan Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices individually in plastic wrap and freeze for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in the microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Pecan Cake contains roughly 1446 calories, with 21g protein, 179g carbohydrates, and 76g fat. It is an excellent source of iron (43% of the Daily Value), protein (41% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 907mg per serving (39% 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 brown sugar instead of white sugar in this recipe?
Yes, you can substitute brown sugar for white sugar, which will add a richer flavor and moisture to the cake. Keep in mind that it may slightly alter the texture, making it denser. For best results, use light brown sugar for a more subtle flavor.
Is it necessary to use both butter and Crisco?
Using both butter and Crisco helps achieve a balance between flavor and texture. Butter adds richness, while Crisco contributes to a tender cake. If you prefer, you can use all butter or all Crisco, but it may slightly change the final outcome of the cake.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld together. You can bake it ahead of time and store it in an airtight container. Just remember to frost or glaze it before serving to keep it fresh and appealing.
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).