Sun-Maid Raisin Nut Cake
A moist, nutty raisin cake featuring warm spices, perfect for teatime or dessert, appealing to those who enjoy rich, fruity baked treats with a hint of spice.
Ingredients
Instructions
- Grease and flour a loaf tin measuring 9 1/2 x 5 1/2 x 2 1/2 inches.
- Sift together the self-rising flour, salt, and mixed spices.
- Add chopped nuts to the dry mixture.
- Add eggs one at a time, beating thoroughly after each addition.
- Alternately add the flour mixture and milk, beating well after each addition.
- Fold in the Sun-Maid seedless raisins.
- Pour the batter into the prepared loaf tin.
- Bake in a moderate oven at 350°F (175°C) for about 1 to 1 1/4 hours, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a different flavor profile, consider substituting walnuts for the chopped nuts or using a mix of spices such as cinnamon and nutmeg. Ensure your margarine is softened for easy mixing. If you want a touch of sweetness, add a handful of chopped dates or figs along with the raisins. This cake can be made with whole wheat flour for a healthier twist.
Serving Suggestions
This cake is best served slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a delightful afternoon treat, serve it alongside a cup of tea or coffee. You can also enjoy it with a slice of Irish Soda Bread for a hearty brunch.
Storage & Reheating
Allow the cake to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice and warm individual pieces in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sun-Maid Raisin Nut Cake contains roughly 394 calories, with 3g protein, 49g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 1013mg per serving (44% 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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour; just add 1 1/2 teaspoons of baking powder and a pinch of salt to mimic the self-rising flour. This adjustment will ensure your cake rises properly and has the right texture.
How can I make this cake more moist?
To enhance the moisture of the cake, you can add a few tablespoons of applesauce or yogurt to the batter. Additionally, avoid overmixing after adding the flour mixture, as this can lead to a denser cake.
Can I freeze the Sun-Maid Raisin Nut Cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. It can be frozen for up to three months. Thaw it overnight in the fridge before serving.
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).