Easy Raisin Cake
This is a good easy cake. The raisins are coated with flour before adding to the batter which prevents them all sinking to the bottom.
Ingredients
Serves: 24
- 250g butter
- 1 3/4 cups (350g) white sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon lemon essence
- 1/2 cup (125ml) milk
- 1/2 cup (125ml) hot water
- 3 cups (375g) plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (165g) raisins
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and hot water, mixing just until incorporated. Stir in the raisins.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (7)
I threw in some chopped glace cherries as well, and did not have lemon essence so just grated some lemon rind. The guys at work thought it was a nice normal cake for a change instead of the chocolate or rich cakes that I usually take in. Sue - 07 Nov 2001 (Review from Allrecipes USA and Canada)
Pretty good. I made this cake for my neighbor, whose bday is tomorrow. I know she likes lemon pound cakes so I thought I would try this for her. She seemed to really enjoy it. I didn't frost it bc I didn't want it to be too messy, but it's nice even without frosting. She really seemed to enjoy it. It is a bit dry, but maybe some sour cream or something would address that. She said she would have some for breakfast tomorrow with coffee; it is a bit like a breakfast coffee cake, so it's a hit. :o) Thanks for the recipe! - 05 Jul 2010 (Review from Allrecipes USA and Canada)
I baked this cake following the recipe. I just added a bit more milk than it said and a few more drops of lemon extract b/c I could tase the flavor of the uncooked flour. Still, the recipe was amazing!!! - 11 Jan 2013 (Review from Allrecipes USA and Canada)