Who needs chocolate when spiced cinnamon raisin vanilla goodies are around, right?
Well, while you may or may not be a chocolate lover, you’ll love this cake! You really, REALLY will.
It’s dense, moist, and flavorful enough that frosting isn’t even a requirement- thus, I “invented” a spiced vanilla whipped cream “frosting” for you.
It’s truly amazing. A.M.A.Z.I.N.G.
And, if you’re not a fan of “raisins in baked goods, ” leave them out – or sub cranberries or dried apricots. Give it all a go!
Vanilla Cinnamon Raisin Spice Cake
Vanilla Cinnamon Raisin Spice Cake
Cinnamon Raisin Spice Cake:
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup vegetable oil
2 cups brown sugar
3/4 cup unsweetened applesauce
4 large eggs
2 tsp. vanilla extract
1 cup large raisins
Preheat the oven to 350 degrees.
Grease three small cake rounds with oil and line with parchment paper (or, 1 large).
Whisk together the flour, baking powder, baking soda, salt, cinnamon and other spice in a large bowl.
Whisk in the wet ingredients until well combined.
Fold in the raisins.
Divide the batter among the three prepared baking cake pans.
Place on a baking sheet and bake for about 30-40 minutes, until a toothpick inserted comes out clean.
Cool thoroughly before inverting and removing from the cake pans.
Vanilla Cinnamon Whipped Frosting:
3 cups whipping cream
1 pkg. instant vanilla pudding
1 tsp. ground cinnamon
pinch of sea salt
1/4 cup raisins
1/4 tsp. ground cinnamon
Using a stand mixer, whip together the cream, pudding mix, cinnamon, and sea salt until stiff peaks form (about 10 minutes).
Top the first layer of cake with plenty of whip. Layer with the second tier and repeat. Once all three layers are covered, “frost” the sides.
Top with the remaining raisins and dust with cinnamon.
Store in the fridge before slicing and serving!
