This Old Fashioned Raisin Cake & Walnut is a trip down memory lane, an old fashioned cake filled with warm spices, juicy raisins and crunchy walnuts. Raisin cake is the ultimate cake for tea, coffee and for our snack as a snack.
With its vintage charm and moist crumb, this old-fashioned raisin cake is a traditional recipe.
Its moist texture is a dream, striking the perfect balance between fluffy and firm. To finish off the baked raisin cake, you can keep it plain or sprinkle some powdered sugar on top.
Yours!
With its vintage charm and moist crumb, this old-fashioned raisin cake is a traditional recipe.
Its moist texture is a dream, striking the perfect balance between fluffy and firm. To finish off the baked raisin cake, you can keep it plain or sprinkle some powdered sugar on top.
Yours!
| work:00:15′ | time: 1h:00′ | very easy: |
★Click your mouse on the images to learn more.
Announcement Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. The peak of cooking is neither eating nor cooking, but offering food and companionship…»
Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Ingredients (∼10 slices)
|
With a hand mixer or in a stand mixer, beat the sugar with the eggs until they turn white and we have a fluffy mixture. |
Always whisking, add the milk … |
… and sunflower oil. |
Continue adding the flour in 3 portions, sifted together with the baking powder and soda. Add the spices. Mix with a spatula. |
Mix a spoonful of flour with the raisins and walnuts, so they won't sink and put them in the mixture. Grease and flour a Ø 26cm cake mold and pour the beaten cake mixture inside. Bake in a preheated oven fan oven at 180℃ 356℉ Gas Mark 4.2 (∼4) for 45′. |
☛ Remove from the oven and cool on a wire rack for at least an hour before slicing.
