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Raisin Nut Cake with Buttermilk Glaze Recipe

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★★★★★

4.6 from 128 reviews

This moist and flavorful Raisin Nut Cake with Buttermilk Glaze is a perfect dessert or snack that combines plump golden raisins, crunchy pecans, and melty chocolate chips. The cake is beautifully spiced with cinnamon and cloves, and finished with a luscious buttermilk syrup glaze that adds extra moisture and depth. Easy to make and bursting with textures and tastes, this cake is ideal for sharing with family or guests and stays fresh for days when stored properly.

Ingredients

Scale

Raisin Cake

  • 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

Buttermilk Glaze

  • 1 batch Buttermilk Syrup (refer to the separate recipe for details)

Instructions

  1. Prepare Pan and Preheat Oven: Grease a 9×13 inch cake pan with nonstick spray or butter/oil. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your batter is ready.
  2. Soften Raisins: Place the packed raisins in a small saucepan with water and bring to a boil over high heat. Remove from heat, then stir in the baking soda; it will fizz to help soften raisin skins. Let soak for at least 10 minutes during batter preparation.
  3. Cream Butter and Sugar: In a large bowl or stand mixer, beat softened butter until smooth and creamy. Add granulated sugar and continue beating for about a minute until light and fluffy, scraping the sides occasionally.
  4. Add Oil, Eggs, and Vanilla: Beat in vegetable oil until combined, then add eggs and vanilla extract, mixing thoroughly until fully incorporated.
  5. Add Dry Ingredients: Sprinkle flour over the wet mixture without stirring. Then add cinnamon, cloves, and kosher salt on top of the flour. Gently mix with a spoon.
  6. Combine Batter: Beat just until all flour is incorporated and no streaks remain, avoiding overmixing to keep the cake tender.
  7. Add Raisins: Pour the soaked raisin mixture, including all liquid, into the batter. Gently beat to evenly distribute the raisins throughout.
  8. Transfer to Pan: Pour batter into the prepared pan and spread evenly to the edges. Arrange raisins evenly to ensure each slice has plenty.
  9. Add Toppings: Sprinkle chopped pecans, then packed brown sugar evenly over the batter, followed by semisweet chocolate chips.
  10. Bake the Cake: Place pan on the center oven rack and bake at 350°F for 30-35 minutes. Test doneness with a toothpick; it should come out clean or with moist crumbs but no wet batter. Be careful not to mistake melted chocolate for batter.
  11. Make Buttermilk Syrup: Start preparing the buttermilk syrup about 5 minutes before cake finishes baking to serve warm.
  12. Glaze the Cake: Once the syrup is ready, pour approximately 1 3/4 cups over the warm cake. The syrup may pool on top but will soak in as the cake cools, keeping it moist and flavorful.
  13. Rest and Serve: Allow cake to sit for 15-20 minutes for the glaze to absorb fully. Serve warm, optionally topped with whipped cream or ice cream.
  14. Storage: Keep cake covered at room temperature for up to 3 days; afterwards refrigerate leftovers to maintain freshness.

Notes

  • Walnuts may be substituted for pecans; chop finely but do not toast before baking.
  • Avoid toasting nuts separately; they toast adequately during baking.
  • When testing for doneness, distinguish melted chocolate chips from wet batter carefully.
  • Buttermilk syrup glaze is optional but highly recommended to enhance moisture and flavor.
  • Store the cake covered to maintain softness; reheat individual slices with additional syrup for best results even on the second day.

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

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