Description
A moist and flavorful spiced raisin cake topped with creamy vanilla frosting, perfect for holiday gatherings or a cozy dessert. This old-fashioned cake features warm spices like cinnamon, nutmeg, and cloves, combined with plump raisins soaked and simmered for extra moisture and depth of flavor.
Ingredients
Scale
Cake
- 1 cup raisins
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Vanilla Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan to ensure the cake won’t stick.
- Simmer raisins: In a small saucepan, combine the raisins and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and allow the mixture to cool completely; this step plumps the raisins and adds moisture.
- Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, creating a smooth base for the batter.
- Add eggs: Beat in the eggs one at a time, fully incorporating each before adding the next to maintain a smooth mixture.
- Mix dry ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined for consistent flavor distribution.
- Combine ingredients: Add the dry ingredients to the creamed butter mixture alternately with the sour cream, beginning and ending with the dry ingredients. Stir gently to combine without overmixing.
- Add vanilla and raisins: Stir in the vanilla extract and the cooled raisins along with their soaking liquid to the batter, folding gently to retain moisture and even raisin distribution.
- Bake the cake: Pour the batter into the prepared baking pan and smooth the top evenly. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool completely in the pan before frosting. This prevents the frosting from melting.
- Make frosting: Beat the softened butter until creamy using a mixer. Gradually add powdered sugar, milk, and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
- Frost the cake: Evenly spread the vanilla frosting over the cooled cake. Slice and serve.
Notes
- For extra flavor, soak the raisins in orange juice or spiced rum instead of water before simmering.
- Store any leftover cake in an airtight container at room temperature for up to 3 days to maintain freshness.
