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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!
This raisin butter cake is loaded with sweet, plump raisins, making it the perfect treat for raisin lovers. This raisin cake recipe is rich, buttery, and incredibly moist, with a fail-proof method that’s easy to follow. Enjoy this delicious, homemade raisin butter cake for any occasion!
Simple Moist Raisin Cake
I have the best butter cake recipe, and today, I am sharing a variation with some raisins.
This raisin cake is buttery, rich, moist and loaded with sweet raisins. The taste is heavenly!
Why This Raisin Cake Recipe Is The Best
This raisin cake is essentially a raisin butter cake, packed with butter, sugar, and loads of raisins. Every slice is incredibly moist, buttery and sweet, with raisins sprinkled on top and baked into the cake. The result is a delightful treat that pairs perfectly with your favorite cup of tea or coffee!
The recipe is also versatile, and you can add rum to make rum raisin cake!
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 To Make Moist Raisin Cake
Frequently Asked Questions
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.