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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.
Hi. If I use mini loaf pan, what will be the baking time? And how about the temperature? Thanks.
30 mins. 350F
Is 375 too hot for this cake?
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.
Hi Barbara, great idea. I will have to try!
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?
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!!!!
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.
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.
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!!
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 :)
Hi Inga, thanks. Yes I love this raisin butter cake recipe, too. :)
Nice and good like
Hi .. Can advise the conversion for the oven 375f is how many degrees
Thanks a lot
190 C.
Looks yummy. Quick tip-if fruit sinks to the bootom of a cake it means the batter is too wet.
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.