Sticky Raisin Cake
Perfectly soft and moist, this raisin cake is made with warming spices and a beautiful toffee sauce that's perfect for fall and the upcoming Thanksgiving Holiday!
Ingredients
- 200 grams California Raisins Thompson variety
- 1 tsp baking soda
- 1 tea bag orange pekoe, or earl gray
- 200 ml warm milk 2% or 3.25%
- 1 1/2 cups minus 2 Tbsp all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2/3 cup salted butter softened
- 2/3 cup plus 3T dark brown sugar packed
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
Toffee Syrup
- 3/4 cup salted butter
- 3/4 cup dark brown sugar lightly packed
- 1 1/2 cups 35% cream
- 1.5 tsp vanilla extract
Instructions
- Preheat your oven to 350F.
- Place the raisins in a medium sized bowl, along with the baking soda and tea bag.
- Pour over the warm milk, let sit for twenty to thirty minutes or until the raisins have softened
- While the raisins soak combine the softened butter and brown sugar in a large bowl. Mix well until fluffy, about two minutes.
- Add in the vanilla and eggs, stir to combine well.
- Remove the tea bag from the raisins and blend the raisins along with the milk until smooth.
- Pour the raisin puree into the butter mixture, stir to combine.
- In another bowl, or sifter, add the flour, baking powder, salt, and ground spices. Sift into the butter mixture and stir just to combine and until no flour is visible.
- Prepare an 8 inch square metal baking pan: butter the pan and line with parchment, lightly butter the parchment as well.
- Pour the cake mixture into the pan.
- Bake for twenty five minutes, or until a toothpick inserted in the centre comes out clean.
- While the cake is baking, make the toffee.
- Combine the butter, sugar, cream and vanilla in a small heavy bottomed sauce pot on medium heat.
- Stir consistently until the ingredients have melted and sauce has thickened to your liking, about eight to ten minutes.
- Once the cake has baked, remove it from the oven and use a fork or toothpick to poke holes all over.
- Pour half of the toffee mixture over the cake and let it sit for at least fifteen minutes to absorb the toffee.
- Cut the cake into nine squares and serve with a scoop of vanilla ice cream, topped with more toffee sauce.