How to make a raisin cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Start by preparing the ingredients for the raisin cake.

Use 2 cups of self-rising flour instead of all-purpose flour, as there wasn't enough available.

Measure out 1 teaspoon of baking soda and 1/2 teaspoon of salt, which are already included in the self-rising flour.

In a bowl, add 1 stick of softened butter and 1 cup of sugar, then mix until combined.

Beat 2 large eggs in a separate cup and add them to the butter and sugar mixture.

Add 1 teaspoon of vanilla extract to the mixture.

Eyeball and add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the mixture, adjusting as desired.

Gradually add the flour to the mixture, alternating with 1 cup of milk until fully combined.

Fold in 1 cup of raisins until evenly distributed throughout the batter.

Prepare a bundt pan by spraying it with Baker's Joy to ensure it doesn't stick.

Pour the batter into the prepared bundt pan, ensuring it's evenly distributed.

Preheat the oven to 350°F (175°C) and place the cake in once it's heated.

Bake the cake until done, checking with a toothpick for doneness.

Once baked, let the cake cool slightly before removing it from the pan.

Prepare a glaze with 1 cup of powdered sugar, 1 teaspoon of nutmeg, 2 tablespoons of milk, and 1 teaspoon of vanilla extract, then drizzle it over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens