A large Easter cake will decorate the Easter table and delight the whole family. Easter cake turns out soft inside and dense near the walls, a little oily, with an appetizing aroma. The dough is soft and doesn't crumble.
For the dough: heat half of the milk, crumble the yeast into it and add 1/3 of the sugar - stir to dissolve the yeast. Cover with a towel and put in a warm place to approach for 30-40 minutes.
Combine the eggs with the remaining sugar and beat until the sugar is completely dissolved. Melt butter.
We begin to knead the dough: mix the dough with the egg mass, add melted butter and vegetable oil. Pour the washed raisins, rolled in flour. Mix everything thoroughly. Then we begin to add flour, stirring constantly. Knead a soft dough that should not stick to your hands. Cover the dough with a towel and let rise. When the dough rises, the volume will increase by 2 times.
Bring the remaining milk to a boil and pour into the dough so that the cake does not crumble and remains soft for a long time. Add a little more flour and knead the dough until it sticks to your hands. Put the dough back in a warm place.
When the dough has risen again, transfer it to a greased and floured form, filling it by a third. Put to bake in a preheated oven to 180 degrees. Bake for about an hour. Remove the finished cake from the mold, let cool and decorate with powdered sugar.