Raisin Spice Cake With Walnuts And Cherries
A rich, moist spice cake featuring raisins, walnuts, and cherries, perfect for holidays or special occasions, blending warm spices with sweet fruit flavors.
Ingredients
Instructions
- Boil raisins for 5 minutes, then drain and save the water.
- Break 1 cup of walnuts into pieces.
- Cut up 8-ounce jar of maraschino cherries.
- Cream sugar and oleo (butter or margarine).
- Add eggs and beat well.
- Add raisin water with baking soda dissolved in it.
- Add flour and spices, then the remaining cup of coffee.
- Finally, fold in raisins, nuts, and cherries.
- Pour batter into a greased and floured 9 x 12-inch pan.
- Bake in a 350°F oven for 45 minutes to 1 hour, until done.
Tips & Substitutions
For added moisture, consider soaking the raisins overnight in coffee instead of just boiling them. You can substitute butter with coconut oil for a dairy-free option or use brown sugar instead of white for a deeper flavor. If you prefer a nut-free version, simply omit the walnuts and use sunflower seeds for crunch. This cake can be adjusted to fit various dietary needs while still being delicious.
Serving Suggestions
Serve this cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving it alongside a scoop of vanilla ice cream or whipped cream to elevate the experience. For a festive touch, add a drizzle of caramel sauce on top.
Storage & Reheating
Store leftover Raisin Spice Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Spice Cake With Walnuts And Cherries contains roughly 571 calories, with 7g protein, 64g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (66% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 491mg per serving (21% 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 or fruits in this recipe?
Absolutely! Feel free to swap walnuts with pecans or almonds for a different flavor. You can also replace maraschino cherries with dried cranberries or chopped dates, which will complement the spices beautifully. Just ensure any substitutions are balanced in sweetness to maintain the cake's flavor profile.
What can I do if my cake is too dry?
If your cake turns out dry, try serving it with a drizzle of simple syrup made from equal parts sugar and water. Alternatively, you can warm slices in the microwave with a small pat of butter on top to add moisture. This can help revive the texture and enhance the cake's flavors.
Is there a gluten-free option for this cake?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking soda is also gluten-free. This adaptation should maintain the cake's texture and taste while catering to gluten-sensitive individuals.
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).