Grandma's Nut Cake
Raisins, pecans and a blend of spices make this cake a special treat for dessert or tea-time.
Servings 32 2 loaves
Calories 380kcal
Ingredients
- 2 cups sugar substitute such as Splenda or Truvia
- 1.5 cups plant-based butter such as Earth Balance
- 6 ea eggs beaten
- 1 cup dark corn syrup
- 9 cups all-purpose flour sifted
- 1.5 Tbsp baking soda
- 2 cups raisins soaked in hot water
- 1 lb pecans chopped
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1 cup 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.
Notes
Courtesy of Aramark Chef Franchesca Bland.
Nutrition
Calories: 380kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 300mg | Fiber: 3g | Sugar: 16g