Victory Cake
A moist, spiced raisin cake with nuts, perfect for cozy gatherings or afternoon tea, offering warm cinnamon, nutmeg, and cloves flavors with chewy raisins and crunchy walnuts.
Ingredients
Instructions
- Combine raisins, brown sugar, water, shortening, cinnamon, nutmeg, and ground cloves in a saucepan.
- Heat to boiling and simmer for 2 minutes.
- Remove from heat and allow to cool.
- Add flour, baking soda, and salt to the raisin mixture and mix well.
- Stir in chopped walnuts.
- Pour the batter into a greased 9-inch tube or square pan.
- Bake at 300°F (150°C) for 50 to 60 minutes, just until the cake tests done.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce or butter. You can also use a mix of nuts if walnuts aren't available. To enhance the spices, try adding a pinch of cardamom. If you prefer a bit more sweetness, increase the brown sugar to 1 1/4 cups without altering the moisture balance.
Serving Suggestions
Victory Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a fresh fruit salad like Helen's Fruit Salad for a refreshing contrast. A hot cup of spiced tea or coffee makes an excellent beverage pairing.
Storage & Reheating
Store leftover Victory Cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, simply warm slices in the microwave for 10-15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Victory Cake contains roughly 776 calories, with 7g protein, 87g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 798mg per serving (35% 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 other dried fruits instead of raisins?
Yes, you can substitute raisins with dried cranberries, chopped apricots, or even dates for a different flavor profile. Just ensure the moisture content is similar to maintain the cake's texture.
What should I do if my cake is too moist?
If your cake turns out too moist, it might be underbaked. Make sure to test with a toothpick; if it comes out clean, it's done. If it's too wet after baking, consider reducing the water next time or increasing the flour slightly.
Is it possible to make this cake vegan?
Absolutely! To make a vegan version, replace the shortening with coconut oil and use a flaxseed meal or chia seed mixture as an egg substitute. The remaining ingredients are vegan-friendly, so you can enjoy this cake without any animal products.
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).