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Raisin butter cake loaded with sweet raisins. This raisin butter cake recipe is rich, buttery, moist and so easy to make. Fail-proof!
Raisin Butter Cake Recipe
I have the best butter cake recipe, and today, I am sharing a variation with some raisins.
This raisin butter cake is buttery, rich, moist and loaded with sweet raisins. The taste is heavenly!
Baking Tips
- To prevent the raisins from sinking to the bottom of the cake, dust the raisins with some flour, shake off the excess before adding on top of the batter.
- Use a good butter. It really makes a difference in the taste and aroma.
- Depending on your oven, sometimes, the exterior of the cake might turn too brown but the inside remains uncooked. Cover the cake with aluminum foil after the top part has set.
Frequently Asked Questions
This recipe is only 376 calories per piece of cake.
What To Serve With Raisin Butter Cake
For a delightful afternoon tea party, I recommend the following recipes:
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Raisin Butter Cake
Ingredients
- 2 1/4 sticks unsalted butter, at room temperature
- 7 oz (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz. (200g) sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons fresh milk
- 1/4 cup raisins, dusted with some all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a regular loaf pan or two mini loaf pans with butter.
- Mix the flour and baking powder together and sift. Add the salt and mix well. Set aside.
- Use an electric mixer to beat the butter and sugar until well combined and pale yellow in color, about 5 minutes. (Note: the sugar may not be fully dissolved yet).
- Add the first egg and beat well after each addition, about 1-2 minutes or until creamy. Scrape down the sides for even mixing.
- Add the vanilla extract and mix well. Fold in the flour mixture and combine thoroughly. Add the milk and fold in the raisins, saving some for the top. Mix well.
- Pour the batter into the greased baking pan and shake lightly to distribute it evenly. Sprinkle the remaining raisins on top.
- Bake for 40-50 minutes, or until golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good
Hi, I made this cake recipe a while back and it was so good. Thanks for sharing. I just want to know if I can add some baking soda as well.
I don’t think you need baking soda.
Definitely a no fail recipes. I made mine with juicy washed & floured raisins. And using this same recipe I made one with m&m peanut l chocolates. 100percent would make again.