Description
Indulge in the rich flavors of this moist and decadent Raisin Nut Cake with Buttermilk Glaze. Filled with plump raisins, crunchy pecans, and gooey chocolate chips, this cake is topped with a sweet buttermilk syrup for added moisture and flavor.
Ingredients
Units
Scale
- 1 cup golden raisins, packed
- 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
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 3/4 cup pecans, chopped
- 1/2 cup packed dark brown sugar
- 1 cup semisweet chocolate chips
- 1 batch Buttermilk Syrup
Instructions
- Grease the cake pan and preheat the oven.
- Soak raisins in water with baking soda.
- Prepare the batter by creaming butter, sugar, and oil.
- Add eggs, vanilla, flour, spices, and salt.
- Blend until combined.
- Stir in soaked raisins.
- Pour batter into pan and top with pecans, brown sugar, and chocolate chips.
- Bake for 30-35 minutes.
- Make Buttermilk Syrup and pour over warm cake.
- Allow to soak before serving.
Notes
- Walnuts can be used instead of pecans for the topping; chop them finely but do not toast before baking.
- Don’t toast the nuts before adding; they will toast sufficiently as the cake bakes.
- 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, and reheat individual slices with extra syrup for best results even on day two.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg