Monday, December 9, 2013

Raisin Cake

1 cup of butter, softened
1 cup of sugar
1 teaspoon of vanilla extract
3 eggs
1 1/2 cup of plain flour
1 teaspoon of baking powder
1/2 cup of milk 
1 cup of golden raisins
Butter, to serve

Preheat oven to 350 F. 
Brush a 9 x 19 cm loaf pan with melted butter to lightly grease. Line the base with non-stick baking paper. 
Use an electric hand mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy. 
Add the eggs, 1 at a time, beating well after each addition until the mixture is combined. 
Sift together the flour and baking powder. Fold half the flour mixture into the butter mixture and stir in half the milk. 
Repeat with remaining flour mixture and milk until well combined. Use a metal spoon to fold in the raisins. Spoon cake mixture into prepared pan and smooth the surface. 
Bake in preheated oven for 1 hours or until a skewer inserted into the center comes out clean. 
Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool. Cut into slices and serve warm or at room temperature with butter, if desired.

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