Raisin Loaf Cake -

Raisin Loaf Cake Recipe

Raisin loaf cake is a delightful, moist cake that’s perfect for breakfast, tea time, or as a snack. This cake combines the sweetness of raisins with a tender, fluffy loaf that’s sure to please everyone. With simple ingredients and easy steps, you can whip up this comforting baked good that is rich in flavor and an absolute crowd-pleaser.

Why You Will Love This Recipe

There’s much to love about this raisin loaf cake recipe. First and foremost, it strikes a perfect balance between moistness and texture, thanks to the addition of raisins and a well-crafted batter. The flavor of the cake is enhanced by the warmth of vanilla and the richness of butter, creating a delightful experience in every bite. Moreover, it’s incredibly easy to make, allowing bakers of all skill levels to impress family and friends with a homemade treat. Plus, it’s a flexible recipe; you can enjoy it plain, with a dusting of powdered sugar, or slathered with butter. The cake is also perfect for storing; it remains moist for several days, making it a great option for meal prep or gatherings.

Pro Tips for Making Raisin Loaf Cake

Follow these expert tips to ensure your loaf cake turns out perfect:

Make sure to toss the raisins in flour before adding them to the batter to prevent them from sinking to the bottom.
Allow the butter to soften at room temperature for better incorporation into the sugar.
Do not overmix the batter once you add the dry ingredients; mixing just until combined will yield a fluffier texture.
Check the cake for doneness before the timer goes off; every oven is different so a few minutes can make a difference.
Once cooled, the cake can be wrapped tightly in plastic wrap and stored at room temperature for up to a week.

Ingredients

Gather these simple ingredients to make your delicious raisin loaf cake:

2 cups (250g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup (113g) unsalted butter, softened
1 cup (150g) granulated sugar
4 large eggs
1/2 cup (120ml) milk
1 tsp vanilla extract
1 cup (150g) raisins
2 tbsp (15g) all-purpose flour for tossing raisins

Instructions

Step 1: Preheat your oven to 175°C (350°F). Prepare a loaf pan by greasing it and lining it with parchment paper.

Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination will help to aerate the ingredients and evenly distribute the leavening agents.

Step 3: In a separate large bowl, cream the softened butter and granulated sugar together. Beat them until light and fluffy, which should take about 3-5 minutes. This step is crucial as it incorporates air into the mixture, creating a lightness in the cake.

Step 4: Add the eggs to the creamed butter and sugar mixture, one at a time, ensuring that each egg is fully incorporated before adding the next. Then stir in the vanilla extract, mixing until everything is smoothly combined.

Step 5: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start with a third of the dry ingredients, then half of the milk, and continue alternating until all ingredients are just combined. Be careful not to overmix; a few lumps are okay.

Step 6: In a small bowl, toss the raisins with the remaining 2 tablespoons of flour to coat them. This step is important as it prevents the raisins from sinking to the bottom of the cake during baking.

Step 7: Gently fold the floured raisins into the batter. Ensure they are evenly distributed but do so gently to maintain the cake’s airy texture.

Step 8: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. This ensures even baking and a beautiful top.

Step 9: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it as baking times can vary slightly depending on your oven.

Step 10: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before slicing.

FAQs

Can I replace raisins with other dried fruits?

Yes! You can use dried cranberries, chopped dates, or even apricots as alternatives to raisins in this recipe.

Is it necessary to use unsalted butter?

Using unsalted butter is recommended so that you can control the level of salt in your cake. If you only have salted butter, you can reduce the added salt in the recipe.

Can I make this cake ahead of time?

Absolutely! The cake can be made a day or two in advance. Just store it in an airtight container to maintain its moisture.

How do I store the raisin loaf cake?

Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature. It should stay fresh for up to a week.

Can I freeze the cake?

Yes, you can freeze the cake! Wrap it well in plastic wrap or aluminum foil, and it can be stored in the freezer for up to three months. thaw it in the refrigerator before serving.

Conclusion

This raisin loaf cake is a simple yet satisfying dessert that everyone will enjoy. Its rich flavors and moist texture make it an excellent choice for any occasion, whether served plain or with a spread of butter. With straightforward steps and easily accessible ingredients, you’ll find this recipe to be a fantastic addition to your baking repertoire. So, get your ingredients together and treat yourself and your loved ones today!