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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Yield: 10 pieces
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!
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- 2 1/4 sticks (250 g) unsalted butter, at room temperature
- 7 oz. (200 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz. (200 g) 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 Information
Yield
10Serving Size
10 piecesAmount Per Serving Calories 376Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 130mgSodium 190mgCarbohydrates 39gFiber 1gSugar 22gProtein 5g
Kala
Hi. If I use mini loaf pan, what will be the baking time? And how about the temperature? Thanks.
Rasa Malaysia
30 mins. 350F
Maxine
Is 375 too hot for this cake?
Barbara Haywood
Wash then dredge the raisins in SR flour and add them after the eggs not lastly and they should be distributed throughout the cake. That is how my mother always taught me to do it. B.
Rasa Malaysia
Hi Barbara, great idea. I will have to try!
Oh
Hi, I have a 21L oven:
1) is the temperature of 190 ok or do I need to lower it or shorten the baking time? I placed the mould at lowest deck?
2) is this recipe for 9″ round mould?
Camila
Hi! I just arrive to your blog and tried this recipe. It was a super moist cake, lovely… but my raisins went all to the bottom… that’s why I tried it again changing a few things, I put less butter (210g) and more flour. (300g) It went out PERFECT!!! All my raisins stayed in their place, and it’s still super super moist!!!!
Rasa Malaysia
Hi Camila, thanks for sharing your tip, I will try your modified version. Another way to make sure the raisins stay is to dust more flour. That usually work.
Anastasia Gracia Soelistio 141008
I thought so, Camila. But, tell me your recipe. I usually love baking cakes for Christmas or New Year, but I miss the recipe. As you say, I feel it is true that more experience is more thoughtful. Any person have a lot of experience, then he is thoughtful, and can be anything he want as well.
Sharon
I just made this. I halved the recipe for a 6-inch square tin, used slightly less sugar (90g) and rum-soaked raisins. Absolutely delicious!! I have been searching for such a butter cake for ages because I prefer a slightly more dense crumb. Thank you for sharing it! Cant stop eating it!!
Inga Jayasinghe
Thank you very much for the recipe it works really well. This cake tastes really good and gave the recipe to my sister too, she loved it too. I made it and absolutely love it! thanks again :)
Rasa Malaysia
Hi Inga, thanks. Yes I love this raisin butter cake recipe, too. :)
Khairuddinjinat
Nice and good like
Amy
Hi .. Can advise the conversion for the oven 375f is how many degrees
Thanks a lot
Rasa Malaysia
190 C.
Kitty
Looks yummy. Quick tip-if fruit sinks to the bootom of a cake it means the batter is too wet.
Belinda
Hi, just baked the cake & have yet to cut & try it. My top sprinkled layer of raisins were peeking out on the top crust.
The raisins was soaked while I was beating the batter. Before adding flour, drain the raisins & pat them dry then add to the batter after the flour. Will experiment on sprinkling it with flour after patting them dry on my next bake.