Raisin Cake

4.57 from 51 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Cake

Cuisine: Baking Recipes

Keyword: Raisin Cake

Servings: pieces

Author: Bee Yinn Low

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

I always use good-quality butter—it really makes a difference in the taste and aroma of the cake.
To keep the raisins from sinking to the bottom of the cake, I like to dust them with a little flour before adding them to the batter. I shake off the excess flour and then sprinkle them on top.
If I notice the top of the cake browning too quickly while the inside is still uncooked, I just cover it with aluminum foil once the top has set. This way, the cake cooks through without the top getting too dark.
I know it’s tempting to cut right into it, but I always let the cake cool for at least 15 minutes before slicing. It helps it set, and I get cleaner slices.

Nutrition