Description
This Raisin Nut Cake with Buttermilk Glaze is a moist and flavorful dessert featuring plump golden raisins soaked in a baking soda bath, warm spices like cinnamon and cloves, and a delightful topping of pecans, brown sugar, and semisweet chocolate chips. The rich buttermilk syrup glaze poured over the warm cake adds a luscious finish, making this cake perfect for gatherings or a comforting treat.
Ingredients
Scale
Raisin Soak
- 1 cup golden raisins, packed (or any kind of raisin)
- 1 1/2 cups water
- 1 teaspoon baking soda
Cake Batter
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
Toppings
- 3/4 cup pecans, chopped (walnuts can be used as an alternative, no toasting needed)
- 1/2 cup packed dark brown sugar (light brown sugar can be substituted)
- 1 cup semisweet chocolate chips
Buttermilk Syrup
- 1 batch Buttermilk Syrup (prepared separately)
Instructions
- Prepare the Pan and Oven: Grease a 9×13 inch cake pan with nonstick spray or butter/oil. Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed.
- Soak the Raisins: In a small saucepan, combine 1 cup packed golden raisins and 1 1/2 cups water. Bring to a boil over high heat, then remove from heat. Stir in 1 teaspoon baking soda, which will fizz and help soften the raisin skins. Let soak for at least 10 minutes while you prepare the batter.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat the softened butter until smooth and creamy. Add 1 cup granulated sugar and beat for at least 1 minute until light and fluffy, scraping the sides of the bowl intermittently for even blending.
- Add Oil, Eggs, and Vanilla: Beat in 1/4 cup vegetable oil until well combined. Then add 2 large eggs and 2 teaspoons vanilla extract, mixing thoroughly until fully incorporated.
- Add Dry Ingredients: Sprinkle 1 3/4 cups all-purpose flour over the wet mixture without stirring. Add 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, and 1 teaspoon kosher salt on top of the flour. Mix gently with a spoon to distribute the spices.
- Combine Batter: Beat the batter just until all the flour is fully incorporated and no streaks remain. Avoid overmixing to keep the cake tender.
- Incorporate Raisin Soak: Pour the soaked raisin mixture, including all the liquid, into the batter. Gently beat until just combined to evenly distribute the plump raisins throughout the batter.
- Transfer to Pan: Pour the batter into the prepared 9×13 inch pan and spread evenly to the edges. Adjust raisins to ensure every slice will have a generous amount.
- Add Toppings: Sprinkle the chopped pecans evenly on top, followed by 1/2 cup packed dark brown sugar and then 1 cup semisweet chocolate chips. No need to toast the nuts beforehand as they will toast during baking.
- Bake the Cake: Place the pan on the center rack of the preheated oven and bake at 350°F for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs but not wet batter. Be careful not to confuse melted chocolate for batter. Minor jiggle in the center is acceptable but avoid sloshy movement.
- Prepare Buttermilk Syrup: Begin making the buttermilk syrup about 5 minutes before the cake finishes baking. The syrup enhances moisture and flavor when poured over the cake.
- Glaze the Cake: Once the syrup has bubbled, fizzed, and vanilla has been added, pour approximately 1 3/4 cups over the warm cake. The syrup may pool on top but will soak in as the cake cools, moistening it beautifully.
- Rest and Serve: Allow the cake to sit for 15-20 minutes so the glaze can soak fully. Serve warm, optionally topped with whipped cream or ice cream for an elegant finish.
- Storage: Keep the cake covered at room temperature for up to 3 days. Afterward, transfer leftovers to the refrigerator to prolong freshness.
Notes
- Walnuts can be used instead of pecans for the topping; chop them finely but do not toast before baking.
- Do not toast the nuts prior to adding; they will toast sufficiently during baking.
- Carefully distinguish melted chocolate chips from wet batter when testing for doneness.
- The buttermilk syrup glaze is optional but highly recommended to enhance moistness and flavor.
- Store the cake covered to maintain softness; reheat individual slices with extra syrup for best results even on day two.
Keywords: raisin nut cake, buttermilk glaze, raisin cake, nut topping, chocolate chip cake, moist cake, cinnamon cake