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Raisin Nut Cake with Buttermilk Glaze Recipe

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★★★★★

4.7 from 65 reviews

This Raisin Nut Cake with Buttermilk Glaze is a moist and flavorful dessert featuring plump golden raisins soaked and softened with baking soda, a spiced batter with cinnamon and cloves, and topped with crunchy pecans, brown sugar, and semisweet chocolate chips. The cake is baked to perfection and finished with a rich buttermilk syrup glaze that soaks in to keep the cake incredibly tender and delicious. Perfect as a warm treat served with whipped cream or ice cream, this cake combines comforting spices and rich textures for a delightful indulgence.

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

Glaze

  • 1 batch Buttermilk Syrup (see recipe separately)

Instructions

  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. 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. 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. 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. 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. Mix batter: Beat the batter just until all the flour is incorporated and no streaks remain. Avoid overmixing to keep the cake tender.
  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. 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. 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. 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. 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. 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. 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. Store leftovers: 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; finely chop but do not toast before baking.
  • Do not toast nuts in advance; they will toast adequately during baking.
  • Be careful to distinguish melted chocolate chips from wet batter when checking for doneness.
  • The buttermilk syrup glaze is optional but highly recommended to enhance the cake’s moistness and flavor.
  • Store the cake covered to maintain softness. Reheat individual slices with extra syrup for best results, even after a day or two.

Keywords: raisin nut cake, buttermilk glaze, cinnamon cake, spiced cake, pecan cake, chocolate chip cake, moist cake recipe, easy dessert

Find it online: https://busyrecipe.com/raisin-nut-cake-with-buttermilk-glaze-recipe/