A tender, warmly spiced cake bursting with plump raisins, delivering moist texture and comforting autumn flavors—perfect for tea time or a cozy dessert.
Ingredients:
2 cups (250 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (240 milliliters) buttermilk
1 1/2 cups (225 grams) raisins
1/2 cup (120 milliliters) hot water
Directions:
Preheat oven to 350°F (175°C). Grease and flour a cake pan.
In a medium bowl, combine raisins and hot water. Let soak for 10 minutes to plump raisins, then drain and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In another large mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix just until combined.
Fold in the soaked raisins gently.
Pour batter into prepared pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 8 servings