Raisin Pound Cake
Raisin cake is one of those simple bakes that taste best at home with a pot of tea. Butter and patience do all the work here: creamed well with the sugar, they give a close but tender crumb, and the cake forms its famous crack on top all by itself. We toss the raisins in flour so they stay suspended instead of sinking.
- Prep
- 20 min
- Cook
- 1 h
- Rest
- 40 min
- Total
- 2 h
- Servings
- 12
- Level
- Easy
- Per serving
- 325 kcal
Ingredients
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What to use instead
Golden raisins or dried cranberries work in place of dark raisins, in the same amount.
Makes: 1 loaf, 25 × 11 cm, 12 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
170 °C · top and bottom heat, no fan
With a fan: 150 °C
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Step 1: Prepare the raisins
Cover the raisins with hot water for 10 minutes, drain and pat them thoroughly dry with paper towel. Heat the oven to 170°C (340°F), grease a 25 × 11 cm loaf tin and line it with baking paper.
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Step 2: Cream butter and sugar
Beat the soft butter with the sugar and vanilla for 4–5 minutes, until almost white and fluffy. This step decides how tender the cake will be.
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Step 3: Add the eggs
Add the eggs one at a time, beating for a minute after each. If the mixture starts to curdle, add a spoonful of the flour.
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Step 4: Fold in flour and raisins
Mix the flour with the baking powder and salt. Take out 1 tbsp and toss the raisins in it. Fold the rest of the flour into the butter mixture until smooth, then fold in the raisins.
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Step 5: Bake the cake
Spoon into the tin, level and make a shallow dip down the centre. Bake for 55–65 minutes; if the top browns too quickly after 35 minutes, cover loosely with foil. It's ready when the crack on top looks dry and a skewer comes out clean.
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Step 6: Cool and dust
Leave in the tin for 10 minutes, then lift out and cool on a rack for at least 30 minutes. Dust with powdered sugar before serving.
Tips & variations
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Tip
Butter and eggs should both be at room temperature. Cold eggs make the butter seize into lumps and the batter split.
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Variation
Replace half the raisins with finely chopped dried apricots, or add the zest of 1 orange.
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Swap
Golden raisins or dried cranberries work in place of dark raisins, in the same amount.
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Storage
Wrapped in cling film, the cake keeps at room temperature for up to 5 days and only gets moister.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 325 kcal | 3,900 kcal |
| Protein | 5 g | 60 g |
| Fat | 15 g | 180 g |
| Carbohydrates | 42 g | 504 g |
Approximate values calculated from standard ingredient data.
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