Simple Butter Raisin Cake in a Loaf Pan
Ingredients
For the dough
- 150 g raisins
- 3 tbsp rum (or fruit juice)
- 220 g butter
- 175 g sugar
- 5 eggs (medium)
- 1 tbsp lemon zest
- 300 g wheat flour (type 405)
- 2 tsp baking powder
- 1 pinch salt
Additionally
- Butter or oil for greasing the pan
Preparation
Grease the loaf pan or line with parchment paper and preheat the oven to 170°C conventional (150°C fan)
Soak the raisins in rum or fruit juice and let them sit for a while
Beat the softened butter with sugar until creamy
Gradually add the eggs, mixing well after each addition
Add the lemon zest
Drain the raisins and mix with 2-3 tablespoons of flour
Mix the remaining flour with baking powder and salt
Add to the remaining batter and mix briefly
Then mix in the raisins briefly
Pour the batter into the prepared loaf pan and smooth the top
Place in the preheated oven and bake for about 60 minutes
Let the cake cool in the pan, then turn out onto a cake plate
Notes
It tastes even better after a day
The raisin cake yields about 16 pieces and keeps for at least 3 days when stored airtight
