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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.
How Many Calories per Serving?
This recipe is only 376 calories per piece of cake.
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Raisin Butter Cake
Raisin butter cake loaded with sweet raisins. This raisin butter cake recipe is rich, buttery, moist and so easy to make. Fail-proof!
Ingredients
- 2 1/4 sticks unsalted butter (at room temperature)
- 7 oz. all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz. sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons fresh milk
- 1/4 cup raisins (dusted with some all-purpose flour)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a regular loaf pan or two mini loaf pans with some butter.
- Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
- Use an electronic beater to mix butter and sugar until well combined or pale yellow in color, about 5 minutes. (Note: sugar has not dissolved yet).
- Add in the first egg. Beat well after each addition of egg, about 1-2 minutes or until creamy,. Scrape down the sides for even mixing.
- Add in the vanilla extract and mix well. Fold in the flour into the mixture and mix well. Add in the milk and fold in the raisins. Save some raisins for the top. Mix well.
- Pour the batter into the greased baking pan. Shake lightly to distribute the cake batter evenly. Add the remaining raisins to the top.
- Bake until golden brown or until a cake tester inserted into the middle of the cake comes out clean, about 40-50 minutes. Remove it from the oven and let cool on wire rack for another 5 minutes. Serve warm.
Notes
Depending on the oven, if you cake browns too fast, cover the top of the cake with aluminum foil, after the top is set.
Nutrition
Nutrition Facts
Raisin Butter Cake
Amount Per Serving (10 pieces)
Calories 376
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Polyunsaturated Fat 8g
Cholesterol 130mg43%
Sodium 190mg8%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 22g24%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Good
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.