Wednesday, September 23, 2015

Raisin Filled Spice Cake

Let me tell you why you fall in love with this cake.
I know, I know... it says "raisin filled" and you are thinking, Riiiiiiiight. No one loves raisins. 
No one.
Not when there is peanut butter and chocolate and caramel and all those other glorious flavors out there. 
Here's the thing...
This is so different from all those other flavors that your taste buds won't know what to do with themselves. Besides.... raisins are healthy, right? That makes this healthier than all those other flavors. Totally. Don't question it. 
The texture of the gooey filling together with the perfect crumb of the cake and the smooth pudding frosting is simply heaven on a platter. Sweet, but not too sweet. Perfect for those who don't like the heavy sweetness of chocolate and caramel and peanut butter treats. (Are there really people out there who don't like those things?)
Are you ready to fall in love?

Raisin Filled Spice Cake

2 1/4 cups flour
1 Tbsp baking powder
pinch salt
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/8 tsp cloves, ground
1/8 tsp allspice, ground
1 cup butter
1 2/3 cup brown sugar, packed
3 eggs
1 cup half & half cream (can use whole milk)

Raisin Filling
1 cup sugar
1 cup raisins
1 cup sour cream
pinch salt

Vanilla Pudding Frosting
2 cups whipping cream
1 pkg vanilla pudding mix (4 serving size)

chopped, toasted walnuts

Prepare cake - Preheat oven to 350. Line 2 - 9 inch cake pans with parchment paper, cut to fit the bottom, and lightly spray with cooking spray. Set aside.
In a large mixing bowl, whisk together flour, baking powder, salt, and spices. 
In another bowl, beat butter and brown sugar together until creamy, scraping bowl as needed. Beat in eggs, one at a time, until blended. 
Beat  in flour mixture alternating with cream, beating after each addition. 
Spread evenly into prepared pans, batter will be thick.

Bake at 350 for approx 20 - 30 minutes, until toothpick inserted near center comes out clean. Tops should be golden brown.

Remove from heat and let cool in pans on wire rack for 5 - 10 minutes. Run a knife around the edge to loosen cake and then invert on to wire racks to cool completely. 
While cakes are cooking you can prepare the raisin filling.
Prepare raisin filling - Put sugar, raisins, sour cream, and salt in a medium saucepan.

Stir until well combined. Place over medium heat, stirring constantly. Bring to a boil, reduce heat, and simmer 10 minutes (again, stirring constantly). 
Remove from heat and cool completely. 

When it is time to assemble your cake, you can prepare the pudding frosting.
Prepare frosting - In a large mixing bowl, pour the cream. Add in the pudding mix. Beat with electric mixer until thickened and smooth, scraping sides as needed.
Assemble cake - Place one cake layer on serving platter. Cut a circle in the cake, about 1/2 inch from the edges, all around the top of the cake. Scoop out about 1/2 inch of the cake to form a hollow in the cake. This is where the raisin filling is going to sit so it doesn't ooze out the sides of the cake.
Do the same to the other layer of cake.

You can eat the cake you have scooped out or save for another use.
Scrape the cooled raisin filling into the hollow in the cake.

Place the second layer of cake, upside down over the filling (so the hollow you created is facing the raisin filling.) 

Now the filling will be all snug and cozy in the center of your cake to firm up.
Frost the sides and top of the cake with the pudding frosting.

You can use all the frosting so it is nice and thick all over OR, you can do what I did, and frost it very thinly all over so I could pipe some roses on top.

So pretty!
I am so proud of myself. First time attempting roses EVAH!! 
Not too shabby, if I say so myself.

And when you cut it.... ooey gooey raisin perfection.

Nice, right?

Wouldn't this cake be perfect for your next get together?

Why, yes.
Yes it would. 

I also pressed some toasted, chopped walnuts around the base of the cake to fancy it up even more and add another layer of texture to the cake. 
Not necessary though but a nice addition.
Don't worry if you can't pipe anything fancy. Just spread the frosting on nice and thick all over the cake. It will look almost as gorgeous and taste just as amazing. 
For more fun and tasty links, be sure to check out these fab sites - Dizzy Busy & Hungry, Nap Time Is My Time, Adventures of Mel, Carole's Chatter


  1. Sounds delicious. I tried making the raisin sauce with fat-free Greek yogurt. Disaster! I assume fat is required for this to work?

    1. I've only ever made it with sour cream and, yes, I use full or just slightly lower fat. I've never tried it with low fat sour cream.

  2. Yes, it stayed white and separated or curdled. It did not turn glossy as in you image. Thanks!