![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/03\/raisins-cake.jpg\" "\\"raisins")
<\/a>![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/03\/raisins-cake1.jpg\" "\\"raisins")
<\/a><\/p>\nJust 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 ! \ud83d\ude00<\/p>\n
You will need :<\/p>\n
1 stick and 6 tbsp. of unsalted butter , softened<\/p>\n
190 gr. of sugar<\/p>\n
200 gr. all purpose flour<\/p>\n
4 large eggs<\/p>\n
1\/4 tsp. of baking powder<\/p>\n
1\/4 tsp. of salt<\/p>\n
1 tsp. vanilla extract<\/p>\n
200 gr. of raisins<\/p>\n
2-3 tbsp. rum<\/p>\n
enough rum to soak the raisins and additional flour to sprinkle to the drained raisins<\/p>\n
Preheat oven to 350 F , grease and line with parchment paper a loaf pan . Set aside .<\/p>\n
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 .<\/p>\n
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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 .\u00a0 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 ! \ud83d\ude00 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. <\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-831","post","type-post","status-publish","format-standard","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=831"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/831\/revisions"}],"predecessor-version":[{"id":833,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/831\/revisions\/833"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}