Corinthian Raisin Cake
Delight in the timeless charm of a Corinthian Raisin Cake, a tender and fragrant dessert infused with the warm spices of cinnamon and nutmeg and the zesty brightness of orange. This cake owes its unique character to plump Corinthian raisins (often known as currants), which are folded into the batter for bursts of natural sweetness in every bite. Made with pantry staples and just 20 minutes of prep time, this recipe is perfect for both casual gatherings and special occasions. The buttery, golden cake is finished with a light dusting of powdered sugar, adding an elegant touch to its rustic appeal. Serve this comforting treat with a cup of tea or coffee, and enjoy a slice of homemade goodness that's sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cups unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1 tablespoon orange zest
- 1 cup Corinthian raisins (currants)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Reduce the mixer speed to low and gradually alternate adding the dry ingredients mixture and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined and smooth.
Fold in the Corinthian raisins (currants) using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar (optional) before serving. Slice and enjoy!
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 532.7 g | 194% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 317.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 395 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
