I'm not sure what I love most about Picnic Spice Cake! It's a tie between the buttermilk vanilla icing drizzled all over the warm cake that settles in every single crevice, or the crunchy brown sugar, walnunt, and chocolate chip topping! No need to worry about choosing your favorite part though! Grab a fork and dive right in because every single bite is pretty amazing!
Add water and raisins to a saucepan. Over medium heat bring to a gentle boil. Add baking soda. Remove from heat. Set aside.
In a seperate bowl add flour, cinnamon, and salt. Mix together to combine. Set aside.
In a mixer bowl, cream butter and sugars. Add eggs and beat again. Add vanilla.
Add dry ingredients to creamed mixture. Mix only until combined.
With mixer running, slowly add water and raisins to the bowl. Beat until completely incorporated.
Pour in a greased 9" x 13" baking pan. Sprinkle brown sugar, walnuts, and chocolate chips over the top of the cake. Do not stir.
Bake for 30-35 minutes.
For the Glaze
About 5 minutes before the cake finishes baking make the glaze.
Add butter, sugar, buttermilk, and corn syrup to a sauce pan. Overn medium heat bring to a gently boil. Reduce heat to low. Add vanilla and baking soda. The mixture will get super bubbly and foam up. Remove from heat.
After cake has finished baking drizzle glaze all over the top of the cake. The icing will pool up on top of the cake but will settle over time.
Serve warm with ice cream or whipped cream. Or serve at room temperature. May also be served without cream.