Description
A moist and flavorful Picnic Cake featuring plump golden raisins soaked in baking soda water, warm spices, and a luscious topping of pecans, brown sugar, and chocolate chips. Finished with a rich buttermilk glaze, this cake is perfect for sharing and best enjoyed warm with whipped cream or ice cream.
Ingredients
Scale
Wet Ingredients:
- 1 cup golden raisins, packed (or any kind of raisin)
- 1 1/2 cups water
- 1 teaspoon baking soda
- 1/2 cup butter (1 stick), softened
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
Topping:
- 3/4 cup pecans, chopped (walnuts can be used)
- 1/2 cup packed dark brown sugar (or light brown sugar)
- 1 cup semisweet chocolate chips
- 1 batch Buttermilk Syrup (see recipe)
Instructions
- Prepare pan and preheat oven: Grease a 9×13 inch cake pan with nonstick spray, butter, or oil. Preheat the oven to 350 degrees F.
- Soak raisins: In a small saucepan, combine 1 cup packed raisins and 1 1/2 cups water. Bring to a boil over high heat, then remove from heat.
- Add baking soda: Stir in 1 teaspoon baking soda, allowing it to fizz. This softens raisin skins and plumps them. Let soak for at least 10 minutes.
- Beat butter and sugar: In a large bowl or stand mixer, beat 1/2 cup softened butter until creamy. Add 1 cup sugar and beat for at least 1 minute until light and fluffy, scraping sides as needed.
- Add oil: Mix in 1/4 cup vegetable oil and beat well.
- Add eggs and vanilla: Add 2 eggs and 2 teaspoons vanilla extract, beating until fully incorporated and scraping bowl edges.
- Combine dry ingredients: Add 1 3/4 cups all-purpose flour to the wet mixture without stirring. Sprinkle on 2 teaspoons cinnamon, 1/4 teaspoon ground cloves, and 1 teaspoon kosher salt. Gently stir the spices into the flour.
- Incorporate dry ingredients: Beat the mixture just until the flour is fully incorporated and no white streaks remain. Avoid overmixing.
- Add soaked raisins and liquid: Pour all the raisin and soaking liquid into the batter. Gently beat just until combined.
- Pour batter into pan: Spread the batter evenly into the prepared 9×13 pan, ensuring raisins are evenly distributed.
- Add toppings: Sprinkle 3/4 cup chopped pecans evenly over the batter, then add 1/2 cup packed brown sugar, followed by 1 cup semisweet chocolate chips.
- Bake: Place on the center rack and bake at 350 degrees F for 35 minutes, or until edges look set and a toothpick inserted near the center comes out without wet batter. Be careful to distinguish melted chocolate from batter. The cake may jiggle slightly but should set evenly.
- Prepare buttermilk syrup: While the cake is baking, make the Buttermilk Syrup (recipe not included here). Pour about 1 3/4 cups of the warm syrup over the hot cake immediately after baking, allowing it to soak in. Reserve some syrup for serving.
- Let glaze settle and serve: Allow at least 15-20 minutes for the glaze to absorb before serving. Serve warm, optionally topped with whipped cream or ice cream.
- Storage: Keep the cake covered at room temperature for up to 3 days, then refrigerate leftovers.
Notes
- Walnuts can be used in place of pecans for the topping.
- Do not toast nuts before adding as they will toast during baking.
- Be careful not to overmix the batter to keep the cake tender.
- The soaking step with baking soda plumps raisins and softens skins, improving texture.
- Allow the buttermilk glaze to fully soak in for extra moistness.
- Warm leftover slices and drizzle reserved buttermilk glaze for a fresh taste on day two.
- The cake can be served with whipped cream or ice cream for added indulgence.
