Description
This Spiced Raisin Cake with Vanilla Frosting is a delightful treat perfect for any occasion. Packed with warm spices like cinnamon, cloves, nutmeg, and allspice, combined with sweet raisins and optional crunchy walnuts, this cake offers a rich and comforting flavor profile. Topped with a smooth, creamy vanilla frosting, it’s an irresistible dessert that serves 8-10 people and is ideal for gatherings or cozy afternoons with a cup of tea.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 cup raisins, finely chopped
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon pure vanilla extract
Vanilla Frosting Ingredients
- 2 cups icing sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure your spiced raisin cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, and ground allspice. This creates a well-spiced base for the cake.
- Add Wet Ingredients: Pour in the melted unsalted butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Raisins and Walnuts: Carefully fold in the finely chopped raisins and walnuts (if using). This will distribute the flavorful fruits and nuts throughout the batter evenly.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Cooling is crucial before applying frosting to prevent it from melting.
- Prepare Vanilla Frosting: In a medium bowl, cream the softened unsalted butter. Gradually add the icing sugar and pure vanilla extract, beating to combine.
- Adjust Frosting Consistency: Add milk, one tablespoon at a time, mixing until the frosting reaches a smooth, spreadable consistency suitable for easy application.
- Assemble the Cake: Once cooled, carefully cut the cake horizontally into two equal halves. Spread a generous layer of frosting on the bottom half to create a moist, delicious center.
- Top and Frost the Cake: Place the top half back onto the frosted layer. Use the remaining frosting to cover the top and sides of the cake evenly.
- Create Decorative Lines: For a classic finish, gently run the back of a fork over the top frosting in straight, even lines, adding texture and visual appeal to the presentation.
Notes
- You can substitute chopped walnuts with pecans or omit nuts for a nut-free version.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- For extra moistness, soak raisins in warm water or rum for 10 minutes before folding into batter.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make the frosting vegan, replace butter with a plant-based alternative and use a dairy-free milk.
