Caramel Glazed Cinnamon Raisin Cake
Warm spiced cake with warm brown sugar, cinnamon, allspice and nutmeg, studded with raisins and walnuts. Orange juice brightens the batter while a buttery caramel glaze finishes the cake. Serve as a dessert for fall gatherings, afternoon tea, or holiday celebrations. The combination of warm spices and caramel a simple cake into something memorable.
Ingredients
- 2 cups packed light brown sugar
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 2 tsp ground cinnamon (Saigon), McCormick Gourmet Organic
- 1 ½ tsp ground allspice (Jamaican), McCormick Gourmet
- 1 tsp ground nutmeg, McCormick Gourmet Organic
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup milk
- ¾ cup vegetable oil
- ¼ cup orange juice
- 2 tsp vanilla extract, McCormick Pure
- 3 whole eggs
- ¾ cup raisins
- ½ cup walnuts, chopped
- ½ cup packed light brown sugar, for glaze
- ¼ cup butter, for glaze
- 3 tbsp light cream
- ⅛ tsp salt, for glaze
- 1 cup confectioners' sugar
- ½ tsp vanilla extract, McCormick Pure, for glaze
- crystallized ginger, garnish(optional)
Instructions
- 1
Preheat oven to 350°F and grease a 10-inch tube pan.
- 2
Combine brown sugar, flours, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in a large bowl.
- 3
Add milk, oil, orange juice, vanilla and eggs.
- 4
Beat on low speed for 1 minute.
- 5
Beat on high speed for 2 minutes.
- 6
Gently stir in raisins and walnuts.
- 7
Pour into prepared pan.
- 8
Bake 55 minutes or until sides brown and pull away from pan.
- 9
Cool in pan for 20 minutes.
- 10
Invert onto wire rack and cool completely.
- 11
For glaze, combine brown sugar, butter, cream and salt in a medium saucepan.
- 12
Bring to boil, stirring constantly.
- 13
Cool slightly.
- 14
Add confectioners' sugar and vanilla, mixing with wire whisk until well blended.
- 15
Spoon glaze over cake.
- 16
Garnish with crystallized ginger if desired.
Tips
Don't overmix the batter after adding raisins and walnuts to keep the cake tender and prevent gluten development.
Cool the caramel glaze slightly before pouring so it sets nicely on the cake without running off completely.
Use fresh spices for the most vibrant warm spice flavor; older spices lose potency.
Good to Know
Cover and store at room temperature for up to 3 days. Refrigerate for up to 5 days in an airtight container.
Bake the cake one day ahead and store unfrosted. Make the glaze up to 4 hours before serving and reheat gently to pour.
Serve at room temperature with coffee, tea, or milk. Can also be served slightly warm.
Common Mistakes
Do not skip cooling the cake in the pan for 20 minutes to avoid it breaking when inverted.
Do not over-beat the batter after adding raisins and walnuts to avoid a dense, tough crumb.
Do not pour hot glaze on hot cake to avoid it running off; cool glaze slightly first.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this cake without whole wheat flour?
Yes, substitute all-purpose flour at a 1:1 ratio. The cake will be slightly less nutty and have a finer crumb, but it will bake the same way and taste delicious.
What if my caramel glaze is too thick after cooling?
Reheat it gently over low heat, stirring occasionally, until it reaches pourable consistency. You can also thin it with a teaspoon of cream or milk at a time.
How long can I keep this cake if it's glazed?
Glazed cake stays fresh for 3 days at room temperature in an airtight container, or 5 days refrigerated. The glaze may soften slightly in humidity.