Nectar Cake

This Nectar Cake is a warm, comforting dessert that feels like a hug in every bite. Rich with the aroma of cinnamon, nutmeg, and allspice, it features a moist crumb thanks to the reserved raisin cooking water. The texture is a delightful contrast of soft cake, chewy soaked raisins, and crunchy chopped nuts. ItâÂÂs perfect for holiday gatherings, Sunday afternoon tea, or as a special treat to share with friends. The recipe is straightforward, using pantry staples to create a sophisticated flavor profile that rivals any bakery version. Serve it warm from the oven or at room temperature for the best experience.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 308

Dietary: Vegetarian

Description

This Nectar Cake is a warm, comforting dessert that feels like a hug in every bite. Rich with the aroma of cinnamon, nutmeg, and allspice, it features a moist crumb thanks to the reserved raisin cooking water. The texture is a delightful contrast of soft cake, chewy soaked raisins, and crunchy chopped nuts. ItâÂÂs perfect for holiday gatherings, Sunday afternoon tea, or as a special treat to share with friends. The recipe is straightforward, using pantry staples to create a sophisticated flavor profile that rivals any bakery version. Serve it warm from the oven or at room temperature for the best experience.

Directions

1
Preheat the oven to 375°F (190°C). Grease two layer cake pans with oil or butter.
2
Combine raisins and hot water in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
3
Remove from heat, drain the raisins, and let them cool. Reserve 3/4 cup of the raisin cooking water; discard the rest.
4
In a large bowl, cream together the butter and sugar until light and fluffy.
5
Beat in the egg and vanilla extract until well combined.
6
In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, allspice, and salt.
7
Add the dry ingredients to the wet ingredients in batches, mixing until just combined.
8
Fold in the drained raisins, chopped nuts, and the reserved 3/4 cup of raisin water. Mix thoroughly until the batter is smooth.
9
Divide the batter evenly between the prepared cake pans.
10
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
12
Mix powdered sugar with a small amount of milk or water to create a thin glaze. Drizzle over the cooled cakes.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 308kcal

% Daily Value *
Total Fat 11.4g18%
Saturated Fat 4.4g23%
Cholesterol 16mg6%
Sodium 661mg28%
Total Carbohydrate 49.6g17%
Dietary Fiber 2.3g10%
Sugars 28.2g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, dessert, raisins, nuts, spiced, cinnamon, nutmeg, allspice, baking, sweet, fruitcake, vanilla, glaze, traditional, homemade, tea-time

Read it online: https://www.chefs-mate.com/recipe/nectar-cake/