Moist Spice Cake with Nuts & Raisin

Five warming spices do the talking in this loaf-pan classic: cinnamon, cloves, nutmeg, allspice, and a whisper of ground ginger. The result is a tender, butter-rich crumb threaded with chopped nuts and raisins that have been plumped in warm water so they stay juicy instead of leathery after an hour in the oven.

Flouring the raisins before folding them in keeps them suspended through the batter rather than sinking to the bottom of the pan. It is a small step that makes a huge visual difference once you slice in.

A loaf pan rather than a layer cake means slow, even baking at low heat, so the spices bloom without scorching the edges. Test for doneness with a wooden skewer in the very center, the cake will keep cooking from residual heat once it leaves the oven.

Serve thick slices with strong coffee or a scoop of vanilla ice cream, and watch it disappear faster than the holiday platter.

Pro Tips

• Soak raisins in warm water for at least 30 minutes, then toss with a spoonful of the measured flour before folding in. This keeps them plump and stops them from sinking.
• Cream the butter and sugar until pale and fluffy before adding eggs, this is where the cake gets its lift since there is only a teaspoon of baking powder doing the structural work.
• Loosely tent the loaf with foil at the 40 minute mark if the top is browning faster than the inside is setting.
• Cool completely in the pan on a wire rack before slicing, the crumb firms up as it cools and a warm slice will tear.

Variations

• Swap the chopped nuts for toasted pecans or walnuts for a deeper, butterier note.
• Add the zest of one orange to the batter for a brighter, holiday-leaning version.
• Stir a tablespoon of dark rum or bourbon into the soaking water for the raisins, the alcohol bakes off but the warmth stays.