Raisin cake. The very name conjures up images of warm kitchens, the comforting scent of cinnamon and spice, and slices of moist, flavorful cake studded with sweet, plump raisins. It’s a classic for a reason – simple to make, incredibly satisfying, and perfect for any occasion. Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step, ensuring a delicious result every time.
Why You’ll Love This Recipe
- Easy to follow: The instructions are clear, concise, and easy for bakers of all levels to understand.
- Basic ingredients: You likely have most of the ingredients in your pantry already!
- Deliciously moist and flavorful: This raisin cake is anything but bland, with a rich flavor that comes from the perfect blend of spices and the natural sweetness of the raisins.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup raisins (you can also use golden raisins or a mix)
Equipment
- Two 9-inch round baking pans
- Parchment paper
- Electric mixer
- Large bowl
- Whisk
- Rubber spatula
- Toothpick
- Wire rack
Instructions
1. Prepare the Pans and Preheat
Grease and flour two 9-inch round baking pans. You can also line the bottoms with parchment paper for easier removal later. Preheat your oven to 350°F (175°C).
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream Butter and Sugar
In a separate large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Fold in Raisins
Gently fold in the raisins using a rubber spatula.
6. Bake
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.
7. Cool and Frost (Optional)
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, you can frost the cake with your favorite cream cheese frosting or enjoy it plain.
Moist Raisin Cake
Tips and Tricks for the Best Raisin Cake
- Plump the raisins: For extra juicy raisins, soak them in hot water for about 10 minutes before adding them to the batter. Drain and pat them dry before mixing.
- Don’t overmix: Overmixing the batter can lead to a tough cake. Mix until the ingredients are just combined.
- Test for doneness: Every oven is different. Start checking for doneness with a toothpick at around 25 minutes.
- Get creative with flavors: Add a teaspoon of orange zest to the batter for a citrusy twist.
FAQs
Can I use a different type of milk?
While buttermilk yields the best flavor and texture, you can substitute it with regular milk or a non-dairy alternative. If using regular milk, add a tablespoon of lemon juice or vinegar to it to create a similar acidity.
How should I store raisin cake?
Store any leftover cake at room temperature in an airtight container for up to 3 days. You can also freeze it for longer storage.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would be delicious additions to this raisin cake.
Two Golden Raisin Cakes
Conclusion
Making a raisin cake is easier than you think! With this simple recipe and helpful tips, you’ll be enjoying a slice of this timeless treat in no time. So why not preheat your oven and get baking? You won’t regret it. And if you’re looking for other delicious cake recipes, be sure to check out our guide on how to make currant cake. Happy baking!
