Raisin Spice Cake Recipe
Raisin Cake with Brown Sugar Icing is a spice cake made with raisins baked in brown sugar.
- 1/2 teaspoon of salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon of baking soda
- 1 cup (240 ml) vegetable oil
- 1 and 1/2 teaspoon ground cinnamon
- 4 large eggs
- 1/2 teaspoon ground cloves
- 1 cup (180 g) unsweetened applesauce
- 1 teaspoon of ground ginger
- 2 teaspoons of pure vanilla extract
- 2 and 1/2 cups (312 g) all-purpose flour (scooped and leveled)
- 2 teaspoons of yeast
- 1 cup and 3/4 cup (350 g) packed dark brown sugar
- 1 cup grated apple (or grated carrot / zucchini)
- optional: 1 tablespoon molasses
Cheese Icing Cream
- 1/8 teaspoon of salt
- 3 cups (360 g) icing sugar, plus an additional 1/4 cup if needed
- 1 teaspoon of pure vanilla extract
- 8 ounces (224 g) whole block cream cheese, softened at room temperature
- 1/2 cup (115 g) unsalted butter, softened at room temperature
First, preheat the oven to 350 ° F (177 ° C) and grease a 9 × 13 inch pan. I still use this glass pan.
Then, whisk together the flour, baking powder, baking soda, salt, cinnamon and other spices in a large bowl. Put aside.
In a medium bowl, whisk together oil, brown sugar, applesauce, eggs, vanilla extract and molasses (if using). Pour the wet ingredients into the dry ingredients and whisk until blended. Stir in the grated apple until blended.
Roll out the dough in the prepared pan. Bake for 45 to 50 minutes. Cooking times vary, so keep an eye out for yours. The cake is baked when a toothpick inserted in the center comes out clean. If you find that the top of the cake browns too quickly in the oven, cover it lightly with foil.
Remove the cake from the oven and place it on a wire rack. Let cool completely. After about 45 minutes, I usually put it in the fridge to speed things up.
Prepare the frosting: In a large bowl using a hand mixer or on a stand fitted with a paddle or whisk, beat cream cheese and butter together on high speed until smooth and creamy. Add the sugar from 3 confectioners, the vanilla and the salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the icing to be a bit thicker, add 1/4 cup more icing sugar (I add it). Spread the frosting over the cooled cake. Refrigerate 30 minutes before serving. This helps to set the icing and makes it easier to cut.
Tightly cover leftover cake and store in refrigerator for 5 days. Happy Cooking Time.
Prepare and Freezing Instructions: Prepare the cake in step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, prepare the icing, frost it and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Special tools: Icing spatula | KitchenAid Hand Mixer | Glass mixing bowls | Glass baking dish
Layer Cake: I've already made a two-tier cake. Use 2 9-inch cake pans and bake the layers for 30 to 34 minutes or until the center is cooked through.
Bundt Cake: This dough will fit into a bundt pan. I'm not sure the exact cooking time, but use a toothpick to test doneness.