Vanilla Raisin Loaf Cake

Vanilla Raisin Loaf Cake

Prep Time: 15 minutes
Bake Time: 45–50 minutes
Servings: 8–10 slices

A soft, lightly sweet loaf cake flavored with vanilla and dotted with juicy raisins. Perfect for tea time or dessert.

 Ingredients

• 2 cups (250 g) all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup (115 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• ½ cup (120 ml) milk

• ½ cup (80 g) raisins
  (soaked in warm water for 10 minutes, then drained and patted dry)

Optional:

• 1 tablespoon flour (for coating raisins)

  

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• Powdered sugar for dusting

 Step-by-Step Instructions

1. Prepare the Pan

Preheat your oven to 180°C (350°F).

Grease a standard loaf pan (9×5 inch) with butter or oil and line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• flour

• baking powder

• salt

Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat:

• softened butter

• sugar

Mix until light and fluffy (about 2–3 minutes).

This step helps create a soft texture.

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4. Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

5. Combine Wet and Dry

Add the flour mixture in two parts, alternating with milk:

• Add half the flour → mix gently

• Add milk → mix

• Add remaining flour → mix just until combined

Do not overmix.

6. Add Raisins

Toss drained raisins with 1 tablespoon flour (optional, helps prevent sinking).

Fold raisins gently into the batter.

7. Bake

Pour batter into prepared pan and smooth the top.

Bake for 45–50 minutes, or until:

• top is golden

• a toothpick inserted in the center comes out clean

  

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8. Cool

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 Serving Ideas

• Dust with powdered sugar

• Serve plain or with butter

• Pair with tea, coffee, or milk

• Add sliced fruit on the side

 Helpful Tips

• Soaking raisins keeps them soft and juicy.

• Do not overmix the batter or the loaf may become dense.

• You can replace raisins with chopped dates or dried apricots.

• Store covered at room temperature for 2 days or refrigerate up to 5 days.