Raisin Nut Cake with Buttermilk Glaze Recipe

Ingredients

• 1 cup golden raisins, packed (or any kind of raisin)
• 1 1/2 cups water
• 1 teaspoon baking soda
• 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
• 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
• 1 batch Buttermilk Syrup (see recipe separately)

Instructions

1. 1

   Prepare the pan and oven: Grease a 9×13 inch cake pan with nonstick spray or butter/oil. Preheat the oven to 350°F (175°C) to ensure it is ready when the batter is mixed.

2. 2

   Soften the raisins: Place 1 cup packed raisins in a small saucepan with 1 1/2 cups water. Bring to a boil over high heat, remove from heat, then add 1 teaspoon baking soda and stir. This will cause fizzing, softening the raisin skins. Let soak for at least 10 minutes while you prepare the batter.

3. 3

   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 intermittently for even mixing.

4. 4

   Add oil, eggs, and vanilla: Beat in 1/4 cup vegetable oil until combined. Then add 2 eggs and 2 teaspoons vanilla extract, mixing thoroughly until fully incorporated.

5. 5

   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 over the flour. Gently mix with a spoon.

6. 6

   Mix batter: Beat the batter just until all the flour is incorporated and no streaks remain. Avoid overmixing to keep the cake tender.

7. 7

   Incorporate raisin soak: Pour the soaked raisins along with all the soaking liquid into the batter. Gently beat just until combined to evenly distribute the raisins.

8. 8

   Transfer batter to pan: Pour the batter into the prepared 9×13 inch pan, spreading evenly to the edges. Adjust raisins to ensure every slice gets a good amount.

9. 9

   Add toppings: Sprinkle the chopped pecans evenly over the batter, followed by 1/2 cup packed brown sugar and then 1 cup semisweet chocolate chips. No toasting of nuts is necessary as they will toast in the oven.

10. 10

    Bake the cake: Place the pan on the center rack and bake at 350°F (175°C) for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs but no wet batter. Be careful not to confuse melted chocolate chips with batter. A slight jiggle in the center is acceptable but no liquid movement.

11. 11

    Prepare buttermilk syrup: About 5 minutes before the cake finishes baking, begin making the Buttermilk Syrup glaze to serve warm with the cake. This syrup will enhance moisture and flavor.

12. 12

    Glaze the cake: Once the syrup has bubbled, fizzed, and had vanilla 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 the cake beautifully.

13. 13

    Let the glaze soak: Allow the cake to sit for 15-20 minutes so the glaze fully absorbs. Serve warm, optionally topped with whipped cream or ice cream for an elegant finish.

14. 14

    Store leftovers: Keep the cake covered at room temperature for up to 3 days. Afterward, transfer leftovers to the refrigerator to prolong freshness.