Walnut Raisin Cake
Moist, nutty, and perfectly spiced, this Walnut Raisin Cake is a timeless treat ideal for any occasion. Combining the warm flavors of cinnamon with the crunch of chopped walnuts and the natural sweetness of juicy raisins, this cake delivers a delightful texture in every bite. Made with simple pantry staples, it features a buttery, fluffy crumb that’s enhanced by the richness of whole milk and the fragrant touch of vanilla. Perfect as a comforting dessert or an indulgent teatime snack, this cake is easy to prepare with just 20 minutes of prep time and is baked to perfection in 40 minutes. Serve it plain, or dust it with powdered sugar for a beautifully rustic finish. This recipe not only fills your kitchen with an irresistible aroma but also makes a crowd-pleasing centerpiece for any gathering. Try this homemade Walnut Raisin Cake for a nostalgic flavor that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 3 large Eggs
- 0.75 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Walnuts (chopped)
- 1 cup Raisins
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric hand mixer or a stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the chopped walnuts and raisins gently using a rubber spatula or wooden spoon, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as is or dust with powdered sugar for an added touch of sweetness.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 25% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 32.0 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 239 mg | 5% | |
*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.
