Raisins Butter Cake

One of my favorite cake of all time . When i was younger , my mom used to bake this cake a lot . The smell of the butter being baked in the oven was so good . To bring back memories , i had asked my sister the recipe for this cake , since i believe she was the one who gave my mother the recipe . ( She went to culinary school )

So , this afternoon , i decided to make butter cake , this cake is so easy to make , yet , they’re so moist and rich . Most of you have the ingredients that this cake calls for , so , no special trip to grocery store just to make this particular cake , except , raisins is a must here .  To me , it reminds me like pound cake , except i don’t use 1 pound of butter and 1 pound of sugar . LOL .. I added orange zest , and i added some of the rum that i soaked the raisins with , and the result ? Yummy cake !! The flavour gets intense the next day , as long as you wrap it tightly with plastic wrap and aluminium foil .

Just so you know , you might want to let your cake cool totally before cutting them . Obviously i cut them too early ( i was too hungry !! ) and it didn’t cut quite good , though it tastes still good . So , wait til it totally cool before slicing your cake , so it will look pretty ! 😀

You will need :

1 stick and 6 tbsp. of unsalted butter , softened

190 gr. of sugar

200 gr. all purpose flour

4 large eggs

1/4 tsp. of baking powder

1/4 tsp. of salt

1 tsp. vanilla extract

200 gr. of raisins

2-3 tbsp. rum

enough rum to soak the raisins and additional flour to sprinkle to the drained raisins

Preheat oven to 350 F , grease and line with parchment paper a loaf pan . Set aside .

Beat the butter for 1 minute on high until it’s creamy and add sugar , beat for 3 minutes until it’s very light and fluffy . Add eggs 1 at a time , scrape to make sure it mixes well . With speed on low , add flour , add raisins , and lemon zest ( if using ) , about 2-3 tbsp. rum from the liquid using for soaking raisins . Pour into the loaf pan . Bake about 55 minutes or until done .

Note : Soak the raisins with rum ( i used bacardi ) , about 20 minutes , and then drain ( do not throw away the rum ) , On a plate with raisins , sprinkle with flour , mix well . You need to do this , so your raisins will not sink to the bottom of the batter / cake . Use the rum left over from soaking raisins into the cake , about 2-3 tbsp.


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