Raisin Pumpkin Cake
A moist, flavorful pumpkin cake infused with raisins and nuts, perfect for fall gatherings or holiday desserts, combining warm spices with natural sweetness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a large Bundt pan.
- In a large mixing bowl, combine oil (or applesauce or mashed prunes), sugar, eggs (or egg substitute), and vanilla. Mix well.
- Stir in mashed bananas and pumpkin until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chopped pecans or walnuts and raisins.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a moist cake, consider substituting the oil with 3/4 cup of applesauce or mashed prunes. If you prefer a lighter texture, make sure to sift the flour before measuring. You can also add a handful of dried cranberries for a tart contrast. To save time, mix the dry ingredients in advance and store them in an airtight container until ready to use.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a festive touch, serve it alongside a cup of spiced chai or coffee. It also makes a lovely addition to brunch, especially when served with Garlic And Herb Rolls or Sourdough Waffles Or Pancakes.
Storage & Reheating
Store leftover Raisin Pumpkin Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months. To reheat, simply microwave a slice for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Pumpkin Cake contains roughly 469 calories, with 4g protein, 52g carbohydrates, and 18g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 862mg per serving (37% 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 make this cake without eggs?
Yes, you can substitute the four eggs with 1/4 cup of unsweetened applesauce or a commercial egg replacer. This will help bind the ingredients together while keeping the cake moist and delicious. Adjust baking time slightly if needed, as egg substitutes can vary in moisture content.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the sugar by 1/2 cup and consider adding more spices to enhance flavor. You can also use a sugar substitute or natural sweeteners like honey or maple syrup, but be mindful of adjusting the liquid ingredients accordingly.
Can I add other fruits or nuts to the batter?
Absolutely! Feel free to add chopped apples, grated carrots, or even shredded coconut for extra flavor and texture. If you want to switch up the nuts, almonds or hazelnuts work well too. Just keep the quantities similar to maintain the cake's consistency.
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).