Grandma’s Nut Cake
Raisins, pecans and a blend of spices make this cake a special treat for dessert or tea-time.
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Grandma’s Nut Cake
Raisins, pecans and a blend of spices make this cake a special treat for dessert or tea-time.
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| Servings |
| 322 loaves |
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|
Ingredients
- 2cups sugar substitutesuch as Splenda or Truvia
- 1.5cups plant-based buttersuch as Earth Balance
- 6ea eggsbeaten
- 1cup dark corn syrup
- 9cups all-purpose floursifted
- 1.5Tbsp baking soda
- 2cups raisinssoaked in hot water
- 1lb pecanschopped
- 1tsp cinnamon
- 1tsp nutmeg
- 1tsp ground cloves
- 1cup sweet concord grape wine
Instructions
- In a standing mixer fitted with a paddle attachment, cream butter and sugar well.
- Add beaten eggs and corn syrup.
- Add sifted flour, baking soda, and spices, stirring to combine and being careful not to overmix.
- Dredge raisins and pecans in flour, add to mixture and stir in 1/2 cup of wine.
- Grease and flour two loaf pans and pour in prepared batter.
- Bake in a preheated 250-degree oven for 2 hours.
- After baking, heat the other 1/2 cup of wine and pour over cake while still warm.
- When completely cool, wrap in foil and keep covered in a cake pan.
Recipe Notes
Courtesy of Aramark Chef Franchesca Bland.
