Preacher Cake Recipe

Name: Preacher Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 cups All-purpose flour (Sifted); 2 cups Granulated sugar; 1 tsp Baking soda; 1 tsp Ground cinnamon; 1 tsp Ground nutmeg; 1 cup Vegetable oil; 1 cup Buttermilk; 2 Large eggs; 1 tsp Vanilla extract; 1 cup Chopped pecans

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Okay, friends, let me tell you about a cake. Not just any cake, but *the* Preacher Cake. It’s one of those recipes that’s been passed down through my family for generations. It’s moist, it’s flavorful, and it’s surprisingly easy to make – even easier than a basic box mix cake, I swear! I’d even go so far as to say it rivals the moistness of a hummingbird cake, but with a much simpler ingredients list and a far less fussy approach. My grandmother used to whip this up on a dime, and it always disappeared faster than you could say “amen!” So, get ready to experience a true taste of the South with this incredibly delicious Preacher Cake Recipe.

What is a preacher cake?

Preacher Cake, as the story goes, is so easy to make that a traveling preacher could whip it up. Is it possible to get up in no time even after a long day of sermons and visits? Think of it as the ultimate pantry-raid cake. What are some of the easiest ingredients to make this recipe? It’s essentially a spice cake, but with particular emphasis on dried fruits and nuts, giving it hints of spice. What are some of the best tasting grapes you’ve ever had? Don’t let the simplicity fool you, though. This cake packs a serious flavor punch, and it’s perfect for any occasion, whether you’re serving it or not. I love a slice of cake with my morning coffee. What are some good ways to enjoy it?

Why you’ll love this recipe?

Honestly, where do I even begin? There are so many reasons to fall in love with this Preacher Cake recipe. First and foremost, the flavor is simply divine. The combination of spices like cinnamon, nutmeg, and cloves creates a warm, comforting aroma that fills your entire kitchen while it bakes. The dried fruits and nuts add a delightful chewiness and a burst of sweetness that perfectly complements the spices. What I love most about this is how incredibly simple it is to make. Seriously, even if you’re a beginner baker, you can totally nail this recipe. It’s also incredibly cost-effective. All of the ingredients are relatively inexpensive, and you can easily customize it to your liking by swapping out the dried fruits and nuts for your favorites. Plus, it’s incredibly versatile – it’s fantastic served plain, but also amazing with a scoop of vanilla ice cream or a dollop of whipped cream. This is a go-to in my family because you can always have the ingredients on hand for a quick dessert anytime. Trust me; this cake is a total crowd-pleaser!

How do I make a preacher cake?

Quick Overview

Making Preacher Cake is easier than you might think! You’ll start by mixing together the dry ingredients, then combining them with the wet ingredients. Next, you’ll stir in the dried fruits and nuts, pour the batter into a prepared pan, and bake until golden brown and a toothpick inserted into the center comes out clean. Finally, you’ll let the cake cool completely before topping it with a simple glaze. The beauty of this method is its simplicity – no fancy techniques or complicated steps required. It’s a classic, straightforward recipe that delivers amazing results every single time. This really is one of those throw-it-all-together kind of recipes – I’ve even made it in a single bowl before when I was feeling extra lazy!

Ingredients

For the main battery:
* 2 cups all-purpose flour: I always use unbleached for the best flavor and texture. * 2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake. * 1 teaspoon baking soda: Make sure it’s fresh for the best rise! Adds warmth and spice. * 1/2 teaspoon ground cinnamon: A little goes a long way! * 1/4 teaspoon ground cloves: For a subtle, aromatic touch. * 1/2 teaspoon salt: What are the benefits of buttermilk? If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar. * 1/2 cup vegetable oil: Keeps the cake moist. * 2 large eggs: Provide structure and richness. * 1 teaspoon vanilla extract: Enhances the overall flavor.

For the Filling:
* 1 cup raisins: Adds sweetness and chewiness. I like golden raisins, but regular raisins work just as well. * 1 cup chopped pecans or walnuts: Adds crunch and nutty flavor. Feel free to use your favorite nuts or a combination of both. * 1 cup shredded coconut (optional): Adds a tropical twist. I love it, but you can definitely leave it out if you’re not a fan.

For the Glaze:
* 1 cup powdered sugar: For a smooth and sweet glaze. * 2-3 tablespoons milk: for dipping. * 1/2 teaspoon vanilla extract: Add more or less to reach your desired consistency. What is the flavor of the glaze?

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This is crucial to prevent the cake from sticking! I sometimes even line the bottom of the pan with parchment paper for extra insurance.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, cloves, and salt. Set aside. Make sure everything is well combined. How do you spread the spices on a cake?

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract. Set aside. Whisk till smooth and well combined. What is buttermilk for? It really helps to make a moist cake.

Step 4: Combine

How do you mix wet and dry ingredients? How do you make a tough cake? I usually stop mixing when I still see a few streaks of flour.

Step 5: Prepare Filling

Gently fold in raisins, pecans or walnuts, and shredded coconut (if using). Distribute the filling ingredients evenly throughout the batter.

Step 6: Pour & Bake

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times may vary depending on your oven.

Step 7: Cool & Glaze

Let the cake cool completely in the pan before glazing. I usually let the glaze cool for at least an hour.

Step 8: Prepare Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. Add more milk if needed to reach desired consistency. I like my glaze to be thick enough to coat the cake nicely, but thin enough for pouring easily.

Step 9: Drizzle & Serve

Do not overdo the cooled cake with the glaze. Let the glaze set for a few minutes before slicing and serving.

What is the best way to serve it?

Preacher Cake is a delicious cake that can be served with any number of different sides. What are What is the perfect way to elevate this classic treat?

For Breakfast:A slice of Preacher Cake pairs perfectly with a cup of hot coffee or tea. How do I start the day on a sweet note? I often serve this with a side of fresh fruit for satay breakfast.

For Brunch: Serve Preacher Cake as part of a brunch buffet alongside other sweet and savory dishes. It’s a crowd-pleaser that everyone will love. It’s even great alongside a mimosa.

As Dessert:Top a slice of Preacher Cake with whipped cream. What is an indulgent dessert? What are some good ways to serve it with caramel sauce or chocolate syrup?

For Cozy Snacks:What’s a good Preacher cake? Is it a comfort food?

My family has always loved having this around for a quick snack after school. Is this just sweet enough without being too rich? Even if it’s a cake, it is wholesome!

Top Tips for Perfecting Your Preacher Cake

How do I make a perfect Preacher cake? What are some of the best tips for baking this classic recipe?

What is the temperature of Make sure your buttermilk and eggs are at room temperature. This helps them to incorporate more easily into the batter and results in a more even texture.

Don’t Overmix:If you overmix the batter, it can develop gluten in the flour, resulting in a tough cake. What are some lumps in a bowl?

Nut Toasting:How do you toast pecans before adding them to the batter? What are some examples of extra crunch I usually toast them in a dry skillet over medium heat for about 5 minutes, until fragrant.

What is the best wayHow do I prevent a cake from sticking to my pan? I like to use shortening for greasing, as it creates a nice barrier between the cake and the pan.

Oven Temperature:Make sure your oven is properly preheated before baking the cake. What is the best oven thermometer to use?

Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired consistency. For a thinner glaze, use more milk. For a thicker glaze, use less milk. I’ve also added a touch of lemon juice to the glaze before – it gives it a little zing that I love! Also, be sure the cake is completely cool before adding the glaze, or it will melt right off.

After making this cake countless times, I’ve also learned that it’s best to use a light-colored baking pan. Dark pans tend to bake the edges of the cake faster, which can result in a dry or overcooked cake. If you only have a dark pan, reduce the baking time by a few minutes and keep a close eye on it.

Storing and Reheating Tips

Here’s how to properly store and reheat your Preacher Cake to maintain its deliciousness.

Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. Make sure the cake is completely cool before storing it to prevent condensation from forming.

Refrigerator Storage: For longer storage, you can refrigerate the cake in an airtight container for up to a week. The cake may become slightly drier in the refrigerator, so it’s best to let it come to room temperature before serving.

Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the cake overnight in the refrigerator before serving.

Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to freeze it without the glaze. You can prepare the glaze fresh when you’re ready to serve the cake. I find that this helps to prevent the glaze from becoming soggy or sticky during freezing and thawing. I also like to slice the cake before freezing so I can pull out only the slices I need.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cake from becoming crumbly. Keep in mind that gluten-free cakes tend to be a bit drier, so you may want to add an extra tablespoon or two of milk to the batter.

Do I need to peel the zucchini?

There’s no need to peel the zucchini for this recipe. The skin is thin and tender, and it adds a bit of extra fiber and nutrients to the cake. However, if you prefer a smoother texture, you can peel the zucchini before grating it.

Can I make this as muffins instead?

Yes, you can definitely make this as muffins! Simply line a muffin tin with paper liners and fill each liner about 2/3 full with batter. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You may need to reduce the baking time slightly, so keep an eye on them.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the amount of sugar in the batter by up to 1/4 cup. You can also substitute some of the sugar with a natural sweetener like honey or maple syrup. Just keep in mind that this may affect the texture and moisture of the cake.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can dust the cake with powdered sugar instead. You can also top it with a simple cream cheese frosting or a sprinkle of chopped nuts. Another option is to serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Final Thoughts

This Preacher Cake recipe is more than just a cake; it’s a slice of history, a taste of home, and a reminder of simpler times. It’s the kind of cake that brings people together and creates lasting memories. Whether you’re a seasoned baker or a complete beginner, I encourage you to give this recipe a try. It’s easy, delicious, and guaranteed to become a family favorite. If you enjoyed this recipe, be sure to check out my other classic Southern recipes, like my Sweet Potato Pie or my Buttermilk Biscuits. Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know what you think. And if you have any variations or tips of your own, please share them – I’d love to hear them!

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