Raisin Cake

Name: Raisin Cake
Total time: 50 min
Yield: 6
Cuisine: European
Ingredients: Raisins - 75 g; Chicken egg - 180 g; Sugar - 150 g; Butter - 150 g; Wheat flour for baking - 300 g; Baking powder - 5 g; Vanilla sugar - 4 g; Salt - 1 g

Cookinero 23 Apr 2025

6560

Raisin cake is a pastry that everyone has known since childhood. A delicious cake that many people like to wash down with milk is easy to make at home. Following the step-by-step recipe, you will prepare a delicate dessert that will please the whole family. For the cakes, take dark raisins and premium wheat flour. It is better to bake raisin cakes in silicone molds.

How to cook Raisin Cake

Step 1

Beat the butter with sugar and vanilla until fluffy. Add the eggs and beat again.

Step 2

Separately mix flour, salt and baking powder. Start gradually adding the resulting mass to the butter-egg mixture. Mix the dough until smooth. It should have the consistency of thick sour cream. Then add raisins and mix again.

Step 3

Prepare the forms. Fill them with dough up to half. Bake for 20-25 minutes. Remove the muffins from the oven and let them cool slightly before serving.

Raisin Cake - FAQ About Ingredients, Baking Time and Storage

Can I substitute butter with oil in this raisin cake recipe?

Yes, you can use an equal amount of neutral-flavored oil (like vegetable or canola) instead of butter for a lighter texture. Keep in mind, the flavor may be slightly less rich.

How should I store leftover raisin cake, and how long will it stay fresh?

Store cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze it (see freezing tips).

Can I make this cake gluten-free?

Yes! Replace the regular flour with a 1:1 gluten-free flour blend containing xanthan gum for best results. The texture may be slightly denser.

What’s the best way to prevent raisins from sinking to the bottom?

Toss the raisins in 1-2 tbsp of flour before adding them to the batter—this helps them stay evenly distributed.

Can I use other dried fruits instead of raisins?

Absolutely! Dried cranberries, chopped apricots, or currants work well. Soak very dry fruits in warm water for 10 mins first to soften.

How can I adjust this recipe for mini muffins or a large cake?

For mini muffins: bake 10-12 mins. For a 9-inch cake: bake 30-35 mins. Always test doneness with a toothpick.

Can I freeze this cake, and how do I reheat it?

Yes! Freeze cooled cake slices wrapped tightly in plastic for up to 3 months. Thaw at room temp or warm in a 300°F (150°C) oven for 5-10 mins.

What can I serve with this raisin cake?

Pair it with whipped cream, a drizzle of caramel, or warm custard. It’s also delicious lightly toasted with butter for breakfast!

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Raisin Cake

How to cook Raisin Cake

Step 1

Step 2

Step 3

Raisin Cake - FAQ About Ingredients, Baking Time and Storage

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