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Makes 3 mini loaves
Adapted from Food-4Tots
Ingredients:
2 and 1/3 stick (250g) unsalted butter, at room temperature
7 oz (200g) plain flour/all purpose flour
1 tsp baking powder
7 oz (200g) castor sugar
4 eggs
½ tsp salt
4 tablespoons fresh milk
1 teaspoon vanilla essence
1/4 cup raisins + 1 tablespoon all purpose flour (mix together)
Method:
1. Preheat oven to 375°F.
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk and fold in the raisins. Mix well.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.
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thank-you for this recipe! Will try it even though 4 tablespoons of milk seems so little (smiles)
Trust me, this recipe is great regardless of the milk used.
It is simply a lovely good cake to have during tea despite the raisin sinking to the bottom of the cake. And 4 tablespoon of milk turned out lovely for me. Good luck :)
Butter cake is my all time favourite snack. It’s simple but not easy to make it perfect. I also like it really buttery. When raisins or walnuts are added, the cake tastes heavenly.
Bee, what kind of raisins did you use? I’m still on the search for the not-too-sweet raisins and perfect for baking.
Hi
The raisin butter cake sounds great, but I’m wondering about the oven temperature of 375 degC – is that correct, or should it be 375 degF?
keep up trhe good work!
Cheers
Mike G
It is 375 F. A typo, thanks for catching it.
Great idea to add raisins! It gives the cake a more classic look similar to those cakes we used to have during our school days. I must try it again with raisins too. ;)
If only I can prevent the raisins from sinking to the bottom. I did dust them with flour already. Hmmm.
Would love to try this but could you pls tell me what to do if I wanted to make one normal loaf instead of 3 mini ones? Thanks!
I think you will be able to make 2 normal loaves with the batter.
Thanks Bee for sharing this recipe.Can’t wait to make it for my kids and I for our afternoon tea.
it’s the simplest cake but yet not an easy one to bake in order to get it our moist huh?
looks good, but appears your raisins have sunk!
dust them with flour before adding to the cake mix, should stop this.
also for super juicy raisins, rehydrate them 1st. using fruit juice, alcohol, what ever is your preference.
regards
Mike – I did dust those raisins with 1 tablespoon flour as I suggested in the recipe but they still sunk to the bottom. Don’t know why??
HI RASA, I JUST COOK THIS CAKE..IT CAME OUT PERFECT AND DELICIOUS…I WOULD LIKE TO TELL U THE SECRET OF NOT GETTING THE RAISINS SUNK..JUST SOAK THEM IN NORMAL WATER FOR 5 MINUTES. IT WOULD COME OUT PERFECT…GOOD LUCK
Looks delicious! I love a nice, fluffy cake.
Wow, I’m a fellow butter-cake-lover. Dusting the raisins (or fruit) hasn’t worked for me either when I make fruit cake. The only thing I could think of was not to fold in the fruit per se, just scatter them into the cake pan in between pouring dollops of batter. The more towards the top the better.
Ann – I did that too, and had some dusted raisins at the top of the batter before baking, but obviously they still sunk. :(
Bee, Raisin Butter Cake looks Delicious!! I’m not a baker but will try your recipe, I love Cake!!! :) Thanks for the recipe!!
Well its butter cake at first – which itself is a done deal. And then you add raisins to it! What’s not to love. Looks gorgeous!
Awesome recipe, sounds very easy to follow.. may have to share with friends :) The pictures you took make it look uber-enticing for me to try!
those mini loaves are cute — wish i had the answer about sinking raisins
I read on the internet that you should dust the raisins in flour which is part of the recipe..not additional flour cos that would make the cake too dense… and separate the raisins using your fingers
Good luck!
Thanks for the tips but I added 1 extra tablespoon of flour to dust the raisin, and not all the 1 tablespoon went into the cake batter as you need only a little bit of them to dust them. The cake wasn’t too dense though. I did separate the raisins, too, but they still sunk. :(
Thank you for the recipe, Bee. My husband came back from work, saw this recipe and wanted me to try baking it. It is really good!!! We are eating the cake and sipping a cup of “kopi-O” now…yummmmmy.
Evelyn – I am so jealous. I want a piece of cake now with kopi-O!!! I am glad you love this recipe, thanks to my friend Food 4-Tots!
I said in Food4Tots blog before that butter cake may be the first cake I should start learning…hor? Did you use a mini-loaf pan cos it looks very dainty :D
I only have a mini-load pan now, the regular ones got rusty and I threw it away. Yes, butter cake is the only cake I know and am interested in making. It’s the best, really, simple and satisfying.
Hi, I would set aside about a quarter of a cup of the flour from the recipe and use that to dust/coast the raisins well. Maybe reduce the amount of milk in the batter – if it is too runny they will definitely sink. Fold them in at the last minute and bake immediately. That is generally what I do in recipes with fruit and I never seem to have the problem of them sinking. Hope it works for you too!
Thanks for this lovely blog and recipes. First time here. I do have a blog with Indian recipes. Please do drop in when you find time.
It looks delish =) And that’s a great feeling isn’t it? Finding your go-to recipe? I recently found my go-to choc cake recipe thanks to Nigella…
I am a huge butter cake fan too! I am a professional chef, baker, cheese maker, and an absolute food science geek, etc., I travel the world cooking for people in remote locations, so I am always faced with problems and challenges..
So, here are a few possible fixes:
1. try soaking your raisins for about 10-15 minutes (in anything you like). Dried raisins a dense, and by plumping them up just a little you increase their surface area, thus allowing more surface tension. Think about it, even steel floats if it covers enough area..
2. Try chopping your raisins in half (lengthwise) after they have been soaked
OR
3. Once soaked & chopped you might just add a tiny bit of flour to the whole lot, just to make sure, sprinkle the raisins on top, and gently push them under the surface of the batter to ensure they don’t burn
Let me know how this works. I have a few other ideas
Hi Deb,
Thanks for your wonderful tips. I will try this out the next time I make this cake again, which won’t be too long before I crave for it again!!
Hi there! Greetings from down under. I have been a commercial baker for 15 years (North America) and this is what we do with raisins in bread or cakes. Microwave (no one has time these days, for soaking time!) raisins with some water for 1 minute and pronto – plump raisins that will never sink nor suck up the liquid in your batter! Keep the Asian recipes going – love the memories that come with the smell and taste of ‘home’.
Hi Nancy – that’s great tips. Thanks for your help. I will try PRONTO. :)
Hi,
First time visiting your site and find it interesting. Btw, the butter cake recipe calls for 2 and 1/3 stick (250 g) of butter. Does it mean total of 250 g or 2 1/3 x 250 = 580 g ?
250 g
Hi Bee…
Love the website! Btw, what cake tin/pan did you use here? Thanks!
Hi Sheyna,
Mini loaf pan, I like my cake small and cute. ;)
I made this cake last week for my husband and it was soooo delicious!!! Thank you for sharing the recipe.
Hi Bee,
Thanks for butter cake recipe. It says serve warm but is it still ok cold? Also I was wondering what size cake tins would I have to use to make 2 instead of three mini ones
Regards Sharon
Of course you can serve cold, but I love it warm, fresh off the oven. It tastes so much better and buttery. :)
I think you can use two regular loaf pan, instead of 3 mini ones. :)
We live in Dubai now and I tried many of your recipe and it is always beautiful and delicious.
Just make this raisin butter cake today and its turn out perfectly nice and the raisin did not sink at all. I combine the raisin and flour and add to the batter last.
This make 8 mini loaves and I make 4 with raisin and 4 original butter cake.
It is DELICIOUS!!! As a Malaysian myself thank you Rasamalaysia…
Hi Catherine, thanks for your sweet note. I am hooked on this cake, too, and just finished my last two slices minutes ago. They are soooo good and buttery. :)
Hi, I am a newbie to baking. Can I use super fine cake flour instead of all purpose flour? I once baked a cheese pound cake using super fine cake flour and my husband loves it. Thanks and regards, Wei
Wei – I don’t know, I think it should be fine but I can’t say for sure.
Hi, I made this with apricots today and it turned out real good. The apricot added a slightly sourish taste and make the cake less sweeter which is how I like it! Thanks for the recipe. I plan to try again next with mix dried fruits! And btw, the apricots did not totally sunk to the bottom. I coated with flour before adding last to the batter and did a quick stir before pouring to the pan. Thanks again..
I tried the recipe today, but sadly my cake sank in the centre. What could have caused it? What can I do differently the next time?
Hi,
How much is 2 and 1/3 stick of butter in grams please? Thank you and will try to bake it as I love butter cake!
The problem with sinking raisins is that they need to be rehydrated first. I’ve also encountered similar problems with my fruit cake and figured out that letting the dried fruits soak in brandy or in your case, orange juice till they plump up will do the trick. Hope that helps.
Hello,
I know you have question about “how to prevent my raisins from sinking to the bottom? I did mix the raisins with the all-purpose flour and they were all well-dusted, but still, they sunk to the bottom? Any idea?
I suggested that you should pour 80% or (2/3) of the mixture to the pan then add raisins on top evenly. After that pour the rest of mixture to cover the raisins. During baking, raisins will sink evenly throughout the cake. It will prevent raisins sink at at bottom. I hope it helps. Let me know if it works.
Hi!
From what ive seen in the review, this butter cake is the moist kind. But may i know if it is also the fluffy kind? Not the dense kind?
Thanks!
I’d say this is the dense kind.
Hi,can I bake the cake mixture in a cake tin instead of a loaf tin as I want to use it for a birthday cake. If can do i need to lower the temperature and bake it longer? Tx
hi…i have been tried this butter cake but now i want to try to make choclate cake.can u give me the recipie????
This is fantastic!!!!
This recipe works very well. But once I baked the cake, Middle part of the cake sink down a bit. Can anyone tell me the reason for that?