Introduction
Indulge in the warm, comforting embrace of a classic Raisin Cake – a beloved dessert that brings together the soft, tender crumb of a perfectly baked cake and the sweet, chewy burst of plump raisins. This timeless recipe is a nostalgic treat that evokes memories of cozy family gatherings and cherished baking traditions.
Ingredients
Dry Ingredients:
- All-purpose flour: 2 cups (240g)
- Granulated sugar: 1 cup (200g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/4 teaspoon (1.5g)
Wet Ingredients:
- Unsalted butter: 1/2 cup (113g), softened
- Eggs: 2 large (100g)
- Vanilla extract: 1 teaspoon (5ml)
- Milk: 1/2 cup (120ml)
Mix-ins:
- Raisins: 1 cup (150g), preferably golden or dark raisins
- Optional: 1 tablespoon (15ml) rum or vanilla for soaking raisins
Step-by-Step Instructions
- Prepare the Raisins
- If desired, soak raisins in rum or vanilla for 30 minutes to enhance flavor
- Drain and pat dry with paper towels
- Preheat and Prepare
- Preheat oven to 350°F (175°C)
- Grease a 9-inch (23cm) round cake pan
- Line bottom with parchment paper
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt
- Set aside
- Cream Butter and Sugar
- In a large mixing bowl, beat softened butter and sugar
- Mix until light and fluffy (about 3-4 minutes)
- Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition
- Mix in vanilla extract
- Combine Wet and Dry
- Gradually add dry ingredients to butter mixture
- Alternate with milk, mixing until just combined
- Fold in Raisins
- Gently fold in prepared raisins
- Ensure even distribution throughout batter
- Bake
- Pour batter into prepared pan
- Smooth top with a spatula
- Bake for 45-50 minutes
- Test with a toothpick – it should come out clean
- Cool and Serve
- Let cake cool in pan for 10 minutes
- Remove and cool completely on a wire rack
Nutritional Information
- Calories: 280 per slice
- Protein: 4g
- Carbohydrates: 42g
- Fat: 12g
- Fiber: 1g
Preparation Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes Servings: 8-10 slices
Cooking Tips and Tricks
- Ensure butter is at room temperature for smooth mixing
- Don’t overmix the batter to keep the cake tender
- Dust raisins with a little flour to prevent sinking
- Use a light-colored pan for even baking
Variations and Substitutions
- Fruit Alternatives: Replace raisins with cranberries, chopped dates, or dried cherries
- Gluten-Free Option: Use gluten-free all-purpose flour blend
- Dairy-Free: Substitute milk with almond or oat milk
- Spice it Up: Add 1 teaspoon of cinnamon or nutmeg to the batter
Frequently Asked Questions
Q1: Can I make this cake ahead of time? A: Yes, the cake can be stored at room temperature for 3-4 days or refrigerated for up to a week.
Q2: How do I prevent raisins from sinking? A: Toss raisins in a little flour before adding to the batter to help them stay suspended.
Q3: Can I freeze this cake? A: Absolutely! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q4: What if I don’t have a round cake pan? A: You can use a square 8-inch pan or a bundt pan with adjusted baking times.
Q5: How can I make the cake more moist? A: Soak raisins, don’t overbake, and consider adding a tablespoon of sour cream to the batter.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for 3-4 days
- Refrigeration: Will keep for up to 1 week
- Freezing: Wrap securely and freeze for up to 3 months
- Thawing: Bring to room temperature before serving
- Pro Tip: Warm slightly and serve with a dollop of whipped cream for extra indulgence
Enjoy your delightful Raisin Cake – a perfect companion to your afternoon tea or a sweet end to a comforting meal!