New week new cake! You agree? Bringing you the latest and greatest, my Raisin and Walnut Cake! We will soon be welcoming the festive season and what better way to celebrate and get in the mood than to make this fabulous tasting wholesome raisin cake?! Filled with simple staple ingredients, you’ll be whipping this beauty up in no time, just make sure you get a slice in before everyone else gets their hands on it!
This raisin and walnut cake will remind you of the classic fruit cake and I don’t know about you but when I think fruit cake and smell fruit cake, I instantly think of Christmas! Oh what a glorious time of year and this cake is just a teaser to get you thinking of your holiday baking plans. I’m sure you will appreciate just how easy this cake is to prepare. Boil, cool, fold and pour, thats it! You may want to read through the method just to know exactly what I’m referring to there.
I know fruit cake doesn’t float everyones boat but this cake isn’t entirely filled with all the dried fruits of the earth, just one! Raisins, you know, the small dried weird looking things that you used to chew on as a foetus? That was my favourite past time, as I’ve been told. Then I grew out of that stage and a few years into adulthood, I rediscovered them. Major throwback there you guys! The point I’m trying to make is that if you’re put off raisins, don’t be, they’re so innocent, like green peas! Anyways, you’re going fall in LOVE with this delightful raisin and walnut cake, yum!
Are you all prepared for your holiday and festive baking/cooking?? I just wanted to remind you again that I have a little secret, I’ll be releasing a Christmas inspired ebook! I’m super excited that I wish you could see me and witness my full extend of happiness! I’ll have all the details in the next coming weeks because guess what! Christmas is like 2 months away!!!
- 1 cup (180g) raisins, roughly chopped
- 1 cup water
- 125g butter, cubed
- 1 cup coconut sugar
- 1 egg, room temperature and lightly whisked
- 1¾ cups plain flour*
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground mixed spice
- ¼ teaspoon salt
- ¾ cup (60g) walnuts, roughly chopped
- Icing sugar for dusting
- Preheat oven to 180ºC (356ºF) and line a 9” x 9” square cake tin with parchment paper, set aside.
- Place chopped raisins and water in a small pot over high heat, bring to a boil.
- Boil on high for 1 minute then remove from heat.
- Add butter to pot and stir until completely melted.
- Allow mixture to cool, approx. 15-20 minutes.
- When cold, stir in sugar and whisked egg until well combined.
- Pour mixture into a clean mixing bowl.
- Sift flour over mixture and add baking soda, cinnamon, nutmeg, mixed spice and salt, gently fold through dry ingredients until just combined.
- Fold through chopped walnuts.
- Pour batter into prepared tin.
- Bake for 25-30 minutes or until cake springs back when touched or until a skewer inserted into the middle comes out clean.
- Remove and cool in pan for 20 minutes.
- Transfer to a wire rack to cool completely.
- Cut into squares with a dusting of icing sugar.
- Serve and Enjoy!
*I used gluten free flour for my cake, find my recipe here.
This cake is delicate when cut. It will slightly crumble because of the fruit and nuts inside. Be gentle when slicing.
This looks amazing. I cant wait to try it. Also, you have mentioned all the steps so clearly.
Thanks Alice! Hope you enjoy this recipe! xx
Is it okay to use white sugar instead of coconut sugar?
Hi Ari, apologies for delayed response. Yes you can use white sugar instead of the coconut sugar, hope you enjoy! x
Yummy! I'm eating it now! Thank you so much!
Yay! Your welcome Celeste, so happy you're enjoying it! xx
Hello, we made your cake and it was delicious! I did alter it a little to stop the crumbling though. We have noticed with a lot of gluten free recipes that they are crumbly - not because of the raisin/nuts. To rectify this, we add one extra egg and a teaspoon of Guar Gum/Xanthan Mix (I found mixing these two gives me a better result).
Thank you for the recipe, it is the second cake my partner has made and it came out beautifully - his first failed years before- I may get more baking from him now!
Hi Vanessa! That's wonderful to hear! I agree with the crumbly cake texture with gluten free baking. I have found a fantastic flour blend though recently from Bobs Red Mill, it's his 'Gluten Free 1-to-1 Baking Flour'. Still experimenting with my own blend for the very best gluten free baked goods. I'll try your suggestion too, thank you! I hope you get to enjoy many more delicious cakes from your partner! xx