Description
A moist and flavorful raisin loaf cake studded with plump, juicy raisins and a hint of warm spices. Perfect for breakfast, afternoon tea, or as a simple dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup raisins (soaked in warm water for 10 minutes and drained)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the soaked and drained raisins.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Soaking raisins prevents them from drawing moisture from the batter and keeps the cake moist.
- Store in an airtight container at room temperature for up to 3 days.
- Sprinkle a little sugar and cinnamon on top before baking for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: raisin loaf cake, tea cake, cinnamon raisin cake, easy loaf cake, breakfast cake