Cake with Raisins and Walnuts
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A taste you’ll remember! Cake with raisins and walnuts combines tenderness and a hint of spice. Juicy dried fruits give it natural sweetness, while southern nuts bring a rich aroma and a perfect crunch. Ideal for treating guests or celebrating special moments!
Updated : 04 June, 2025
Easy
More than 1 hour.
Ingredients
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Base
2
Eggs
150 grams
Sugar
180 milliliters
Milk
200 grams
Wheat flour
200 grams
Raisins
100 grams
Walnut
0.5
Lemon
0.3 teaspoon
Baking soda
3 tablespoon
Cognac
Cream for filling
450 grams
Heavy cream
250 grams
Curd cheese
4 tablespoon
Powdered sugar
Cream for decoration
400 grams
Heavy cream
250 grams
Curd cheese
4 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
Sift the flour in advance to aerate it and remove any debris.
Step 2
Sort the raisins, pour boiling water and brandy over them, and let sit for 30 minutes. Then drain the liquid.
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Step 3
Toast the walnuts in a dry pan until fragrant.
Step 4
Grind the toasted nuts into fine crumbs using a blender, then let cool.
Step 5
Chop the soaked raisins with a knife or in a blender. Add milk, lemon zest, and juice. Mix well.
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Step 6
For the sponge layers: rinse the eggs, dry with paper towels, and beat with sugar into a fluffy foam.
Step 7
Add half of the sifted flour and gently mix using a spatula or whisk in upward motions. Stop as soon as the flour is incorporated.
Step 8
Fold in the raisin mixture, then add baking soda with the remaining flour. The amount may vary depending on consistency.
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Step 9
Finally, stir in the ground nuts.
Step 10
Divide the batter into 4 baking pans (7 inches/18 cm diameter). Do not grease the pans – it helps the sponge rise higher. Bake all at once at 350°F (180°C) for 15–17 minutes.
Step 11
When the layers turn golden, remove and cool completely. If you don’t have 4 pans, make molds from foil.
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Step 12
For the cream, combine cold heavy cream, cream cheese, and powdered sugar. Mix gently first, then beat until stable – don’t overwhip.
Step 13
Assemble the cake: place a teaspoon of cream on the base to hold the first layer. Soak with sweet tea, syrup, milk, or water to your liking. Spread with ¼ of the cream. Repeat for all layers.
Step 14
Coat the top and sides with remaining cream. Wrap in cling film and refrigerate for 6–8 hours (or overnight).
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Step 15
For a smooth finish, prepare more cream (repeat step 12) and frost the outside. Decorate with walnuts, raisins, or as you like. This recipe makes about 5.5 lbs (2.5 kg) of cake. Enjoy!