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Moist Butter Raisins Cake


I have found the best moist buttery raisins cake....














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


  1. Preheat oven to 375°F/190C.

  2. Lightly grease the pan with some butter and dust with flour.

  3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

  4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).

  5. Add in the first egg. Beat well after second addition of egg until creamy.

  6. Scrape down the sides for even mixing.

  7. Add in vanilla essence and mix well.

  8. Fold in the flour into the mixture and mix well.

  9. Finally, add in the milk and fold in the raisins and cherry. Mix well.

  10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.

  11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.

  12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 23452% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 105mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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