Description
This Raisin Nut Cake with Buttermilk Glaze is a moist, flavorful dessert featuring plump golden raisins soaked in a baking soda-infused syrup, a spiced cinnamon and clove batter, and a crunchy pecan, brown sugar, and chocolate chip topping. Finished with a luscious buttermilk syrup glaze, this cake is perfect for any occasion and serves up to 16 slices of tender, warmly spiced bliss.
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
Topping
- 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
Glaze
- 1 batch Buttermilk Syrup (prepared separately; approximately 1 3/4 cups)
Instructions
- Prepare the Pan and Oven: Grease a 9×13 inch cake pan using 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: Place the packed raisins in a small saucepan with water. Bring to a boil over high heat, then remove from heat. Add baking soda and stir; it will fizz, softening the raisin skins. Let soak at least 10 minutes while you prepare the batter.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat softened butter until smooth and creamy. Add granulated sugar and beat for at least 1 minute until light and fluffy, scraping sides as needed.
- Add Oil, Eggs, and Vanilla: Beat in vegetable oil until combined. Then add eggs and vanilla extract, mixing thoroughly until fully incorporated.
- Add Dry Ingredients: Sprinkle flour over the wet mixture without stirring. Add cinnamon, cloves, and kosher salt on top of flour. Mix gently with a spoon just until combined.
- Incorporate Raisins: Pour the soaked raisin mixture (including all liquid) into the batter. Gently beat just until combined, distributing raisins evenly.
- Pour Batter into Pan: Spread batter evenly in the prepared pan, adjusting raisins so every slice has generous amounts.
- Add Toppings: Sprinkle chopped pecans evenly on top, followed by brown sugar and then chocolate chips. No need to toast nuts beforehand.
- Bake the Cake: Place pan on center oven rack and bake at 350°F for 30-35 minutes. Test doneness with a toothpick—should come out clean or with moist crumbs but no wet batter. Avoid confusing melted chocolate with batter.
- Prepare Buttermilk Syrup: About 5 minutes before cake finishes, prepare the buttermilk syrup glaze. This syrup adds moisture and flavor when poured over the warm cake.
- Glaze the Cake: Once syrup has bubbled and vanilla is added, pour about 1 3/4 cups evenly over the warm cake. Syrup may pool on top but will soak in as cake cools.
- Let Soak: Allow cake to sit 15-20 minutes so glaze absorbs fully. Serve warm, optionally with whipped cream or ice cream for an elegant touch.
- Storage: Keep cake covered at room temperature up to 3 days. After that, refrigerate leftovers to extend freshness.
Notes
- Walnuts can substitute pecans; chop finely but do not toast before baking.
- Do not toast nuts; they toast during baking.
- Be careful distinguishing melted chocolate chips from wet batter when testing doneness.
- Buttermilk syrup glaze is optional but greatly enhances moistness and flavor.
- Store cake covered to preserve softness; reheat slices with extra syrup for best results even after a day or two.
Keywords: Raisin Nut Cake, Buttermilk Glaze, Raisin Cake, Spiced Cake, Easy Cake Recipe, Cinnamon Clove Cake, Festive Dessert, Nutty Cake, Chocolate Chip Cake