(A Nutty Delight with a Sweet Twist)
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Ingredients
- 1 cup raisins (golden or regular, your choice!)
- 1/2 cup hazelnuts, roughly chopped
- 1/2 cup almonds, roughly chopped
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional but cozy)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup whole milk
- 1 tbsp flour (for coating the raisins and nuts)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
- Prepare the Raisins and Nuts:
- Toss the raisins, hazelnuts, and almonds with 1 tablespoon of flour in a small bowl. This keeps them from sinking to the bottom of the cake during baking.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy. This is your base for a deliciously moist cake.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients for a smooth batter.
- Fold in the Raisins and Nuts:
- Gently fold in the flour-coated raisins, hazelnuts, and almonds. Be sure to distribute them evenly for nutty goodness in every bite!
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar for an elegant finish, or serve as-is for a rustic vibe.
Do’s and Don’ts
DO:
- Toast the hazelnuts and almonds for extra flavor before adding them to the batter.
- Store the cake in an airtight container to keep it moist for up to 3 days.
DON’T:
- Skip coating the raisins and nuts in flour; this step is crucial to prevent sinking.
- Overmix the batter; it can make the cake dense.
Pro Tips:
- Swap raisins for dried cranberries or cherries for a festive variation.
- Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
This Raisin, Hazelnut, and Almond Cake is a delightful combination of sweet and nutty flavors, perfect for teatime, holidays, or anytime you want a treat that’s just a little fancy! 🍇🌰✨
