Fluffy Raisin Cake
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened (room temperature)
- 1¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk (room temperature)
- 1½ cups raisins (soaked in warm water or orange juice for 10 minutes, then drained and patted dry)
- 2 tablespoons extra flour (for coating the raisins)
For garnish (optional):
- Powdered sugar, for dusting
Instructions:
1. Prepare the oven and baking pan:
Preheat your oven to 175°C (350°F).
Grease a square cake pan (about 22–25 cm) with a little butter and dust it lightly with flour to prevent sticking.
2. Prepare the raisins:
In a small bowl, toss the raisins with 2 tablespoons of flour until well coated. This helps prevent them from sinking to the bottom during baking.
3. Mix the dry ingredients:
In a large bowl, sift together the flour, baking powder, and salt. Stir to combine evenly.
4. Cream the wet ingredients:
In another bowl, beat the softened butter with the sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Combine the batter:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour (a little flour, then a little milk, and so on), mixing gently until just combined. Avoid overmixing.
Fold in the floured raisins gently to distribute them evenly.
6. Bake the cake:
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing.
7. Decorate and serve:
Once the cake has cooled, dust the top generously with powdered sugar if desired.
Cut into squares and serve.
