Ingredients:
For the Cake:
2 cups water
¾ cup raisins
½ cup vegetable oil
2 cups all-purpose flour
1 cup granulated sugar
1½ tsp pumpkin pie spice
1 tsp baking soda
½ tsp fine salt
1 large egg, lightly beaten
¾ cup walnuts, very finely chopped (optional)
For the Frosting:
8 oz cream cheese, room temperature
¼ cup unsalted butter, room temperature
2¼ cups powdered sugar
¼ tsp fine salt
Instructions:
To Make the Cake:
Preheat & Prep:
Preheat oven to 325°F.
Grease an 8×8-inch baking pan with baking spray and line the bottom with parchment paper.
Cook Raisins:
In a large saucepan, bring water and raisins to a gentle boil. Simmer for 10 minutes.
Remove from heat and stir in vegetable oil. Let cool to room temperature.
Mix Dry Ingredients:
In a bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, and salt until well combined.
Combine & Bake:
Gradually mix the dry ingredients into the raisin mixture.
Stir in the beaten egg and walnuts (if using) until fully incorporated.
Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let the cake cool completely before frosting.
To Make the Frosting:
In a large bowl, beat cream cheese and butter until smooth (2–3 minutes).
Gradually add powdered sugar and salt, mixing until creamy and lump-free.
To Assemble:
Remove the cooled cake from the pan and slice it horizontally into two even layers.
Place the bottom layer on a serving tray and spread a layer of frosting on top.
Add the second layer and frost the top.
For decoration, drag a fork through the frosting to create a grooved pattern.
Slice and serve!
This version improves readability, ensures logical flow, and maintains all original details while making the steps clearer. Let me know if you’d like any further refinements!
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