Heavenly Preacher Cake: A Sweet Slice of Tradition

Ingredients

Dry Components

• 2 ½ cups all‑purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Wet Components

• ½ cup vegetable oil (or melted butter)
• ¾ cup packed dark brown sugar
• 2 large eggs, room temperature
• 1 ¼ cups whole milk
• 1 ½ teaspoons pure vanilla extract

Add‑Ins & Glaze

• 1 cup plump raisins (or golden sultanas)
• ¼ cup chopped walnuts (optional)
• 1 ½ cups powdered sugar
• 2 tablespoons milk (for glaze)
• ½ teaspoon pure vanilla extract (for glaze)

Instructions

Combining & Baking

1. Mix Wet and Dry. Make a well in the center of the dry mixture and pour in the wet batter. Gently fold with a spatula until just combined—few streaks of flour are okay. Over‑mixing develops gluten, which would make the cake dense instead of light.
2. Incorporate Add‑Ins. Sprinkle raisins and walnuts over the batter, then fold them in evenly. The fruit will soak up a bit of moisture, keeping the crumb moist throughout baking.
3. Transfer to Pan. Spoon the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the countertop to release any trapped air bubbles, ensuring a uniform rise.
4. Bake. Place the pan in the middle rack of the preheated oven. Bake for 40‑45 minutes, or until a toothpick inserted into the center emerges clean with just a few crumbs attached. The cake should be golden brown and spring back when lightly pressed.
5. Cool. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. Cooling on the rack prevents steam from making the bottom soggy and prepares the surface for the glaze.