Olive Oil Cake with Golden Raisins
Move over, fruitcake—We’ve got another holiday dessert up our sleeve that’s much more modern and tasty. Meet olive oil cake: A slightly sweet flavor that’s not overly rich thanks to its light texture. In this recipe, Sun-Maid Golden Raisins are folded into the batter for another hint of natural sweetness. We also love it because it can be served alone or with fresh berries, ice cream or whipped cream. This version only uses orange juice and zest rather than the addition of lemon, so you’re left with a mild fruity note.
⅔ cup mild extra-virgin olive oil, plus more for greasing
2 cups and 2 tablespoons all-purpose flour, divided, plus more for dusting
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup sugar
4 large eggs, beaten
Juice and zest of 1 orange, separated, plus more zest for serving
½ teaspoon vanilla extract
1 cup whole milk, room temperature
½ cup Sun-Maid Golden Raisins
1 tablespoon honey
Confectioners’ sugar, for serving
1. Preheat the oven to 375ºF. Grease a 9-inch nonstick cake pan that’s at least 2 inches deep with olive oil and line the pan with parchment paper. Dust the pan with flour, shaking out any excess.
2. In a large bowl, add 2 cups of flour, baking powder, baking soda, and salt and whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar and eggs and beat on high until thick, fluffy and light yellow in color, about 5 minutes. When the mixture is picked up by the whisk attachment, ribbons of batter should form. Reduce the speed to low and slowly add the orange zest, vanilla extract and ⅔ cup olive oil. Mix again until combined on medium speed.
4. Switch to the paddle attachment and add the milk and orange juice. Mix again to combine. Add the flour mixture bit by bit, ensuring it’s fully combined before adding additional flour.
5. In a small bowl, toss the raisins with the remaining 2 tablespoons of flour. Remove the bowl from the stand mixer and fold in the raisins.
6. Pour the batter into the prepared cake pan and bake for 48 to 55 minutes, or until a toothpick inserted into the middle comes out clean.
7. Cool the cake in the pan for 15 minutes. Run a paring knife or small offset spatula around the rim of the cake pan, then flip onto a baking rack, so the bottom of the cake is now the top.
8. In a small bowl, combine the honey with 1 tablespoon warm water. Brush the cake with the honey mixture while it’s still warm. Allow the cake to cool completely.
9. Dust with confectioners’ sugar and orange zest. Serve immediately.