Easy Raisin Cake

    1 hour 30 minutes

    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.

    8 people made this

    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

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan. Sift together the flour, baking powder and salt. Set aside.
    2. 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.
    3. 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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)