Simple Raisin Cake on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/keks-s-izyumom/Notes on ingredients:

      Butter. It is this that gives the cake its characteristic creamy flavor. Therefore, it should be of the highest quality. The minimum fat content is 80%.

      Before whipping, the butter should be at room temperature, soft but not melted.

      Eggs. The recipe is designed for medium-sized eggs of caliber C-1 or M. One such egg without the shell weighs about 50-55 g.

      Ideally, the eggs should be at room temperature before being added to the dough. If you don't have time to let the eggs warm up naturally on the counter, you can submerge them in hot tap water for 15 minutes.

      Sugar. We use regular white sugar. It’s better if it’s fine – this way the crystals will dissolve faster and better in the dough.

      Flour. The recipe is based on regular high-grade flour with about 10% protein. Alternatively, you can use so-called cake flour with about 8-9% protein. It will give a slightly more crumbly texture. You will need a little more of this flour than specified in the recipe. Strong bread flour is definitely not suitable here.

      Raisins. This is the ideal filling in this case, in my opinion. If you want to have a little fun, you can soak them in dark rum or brandy for a couple of hours beforehand. You can also replace or supplement them with other dried fruits – cherries, cranberries, apricots, figs, etc. Nuts can also be added, ideally walnuts, cashews, or pistachios for texture.

      Now let's move on to the preparation.

      Beat the softened butter with the sugar. The sugar will not completely dissolve, which is normal.

      Add the eggs one at a time, beating each time until creamy.

      Add the flour sifted with baking powder and salt, and knead the dough.

      Add the raisins and mix again.

      Transfer to a greased pan, and if necessary, lined with parchment paper, as I did.

      Bake in a preheated oven at 160 °C for about an hour, until a dry matchstick comes out.

      Sprinkle the finished cake with powdered sugar, let it cool, and serve.

      Enjoy your tea time!



       This raisin cake recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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