Here’s a moist and flavorful Raisin Cake recipe—perfectly spiced and studded with plump raisins 🍰✨
Raisin Cake (Serves 8–10)
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar or granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) milk or buttermilk
- 1 ½ cups (225 g) raisins
- Optional: ½ cup chopped nuts (walnuts or pecans)
Instructions
- Preheat oven
- 180°C / 350°F. Grease and flour a 9-inch (23 cm) round or square cake pan.
- Prepare dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter & sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- Combine
- Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
- Fold in raisins and optional nuts.
- Bake
- Pour batter into prepared pan.
- Bake 40–50 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack.
- Serve
- Slice and enjoy plain, dusted with powdered sugar, or with a cup of tea or coffee.
Tips
- Soak raisins in warm water or rum for 10–15 minutes to keep them plump and juicy
- Do not overmix after adding flour to keep cake tender
- Optional glaze: Brush top with a simple sugar glaze for extra sweetness
Variations
- Spiced version: Add ground cloves or allspice for deeper flavor
- Orange-raisin: Add 1 tsp orange zest to the batter
- Upside-down version: Top with caramelized brown sugar and raisins before baking
I can also give a quick 1-bowl version that’s soft, moist, and perfect for last-minute baking.
Do you want me to do that?
