Moist Butter Raisins Cake
I have found the best moist buttery raisins cake....
Yield
8 servingsPrep
15 minCook
35Ready
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 120 | grams |
butter
or ghee, 1/2 cup (1 stick) |
|
| 100 | grams |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 100 | grams |
sugar, superfine
|
|
| 2 | each |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 3 | tablespoons |
milk
|
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | cup |
cherry halves
|
* |
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | grams |
butter
or ghee, 1/2 cup (1 stick) |
|
| 1E+2 | grams |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1E+2 | grams |
sugar, superfine
|
|
| 2 | each |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 45 | ml |
milk
|
|
| 59 | ml |
raisins, seedless
|
|
| 59 | ml |
cherry halves
|
* |
| 2.5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 375°F/190C.
Lightly grease the pan with some butter and dust with flour.
Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
Add in the first egg. Beat well after second addition of egg until creamy.
Scrape down the sides for even mixing.
Add in vanilla essence and mix well.
Fold in the flour into the mixture and mix well.
Finally, add in the milk and fold in the raisins and cherry. Mix well.
Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.
