3.12.2009

Raisin Cake

Raisin Cake

Here is another little cake I made in January to test-drive my new 7 inch Bundt pan. Raisin cake is one of the first cakes I remember having eaten as a kid, when visiting my grandparents on Sunday afternoons. It has a nice balance between being dense while still being a bit fluffy. I wasn't very fond of the raisins in those days, but it seems, as with wine, this is something you come to appreciate when you grow up. (Man, that last sentence makes me feel old. ;) )

When using a Bundt pan it helps to sprinkle the greased pan with ground hazelnuts or sliced almonds. This will let the finished cake slide easily from the pan and in case of the almonds give the outside a crunchy texture. Looks pretty too.

Raisin Cake

Source: Das grosse Buch vom Backen, (literally, "The Big Book of Backing")
I don't think there is an English edition of this book, which was published in the mid-eighties as a collaboration of severeal food companies, hence the margarine in the original recipe. I got my copy for a fiver from Buch Gourmet , a shop specialising in current and antique cooking books, when I happened to be in Cologne last summer. They also have an English web site to some extent.

Ingredients*:
250 g margarine **
250 g sugar
1 sachet vanilla sugar (about 1 tsp)
lemon zest
4 eggs
500 g all-purpose flour
1 sachet baking soda
1/8 l milk
250 g raisins
1 Tbsp flour (for coating the raisins)
50 g almonds, chopped
butter to grease the pan

* For a normal size Bundt pan. I halved this recipe for the 7'' pan.
** I used butter instead.

Instructions:

Preheat the oven to 175-200°C [sic]* / Gas mark 2-3. Whisk margarine until fluffy. Add sugar, vanilla sugar and zest. Add the eggs one at a time, mixing well in between. Sieve together flour and baking soda. Alternatingly add flour and milk in small portions. Wash and dry the raisins, dust them with flour. Fold in raisins and almonds. Transfer dough to a well greased Bundt pan.
Bake for 60-70 min in the lower half of the oven. Remove cake from pan. Let cool on a wire rack. Dust with confectionars sugar (optional).
* I set the oven to 180°C.

4 comments:

MyKitchenInHalfCups said...

A 7 inch bundt pan . . . oh that sounds like great fun. Just my size. I think I'd love this little cake with yellow raisins!

Elle said...

I love to make Bundt cakes and I love raisins, especially the golden ones. Might have to look for a 7 inch pan...sounds wonderful. Memory recipes are sometimes the best, too.

zorra said...

Och Andreas, der sieht zum Reinbeissen aus! Davon hätte ich jetzt sofort gerne ein Stück oder auch zwei!

Audrey said...

I have a 6-inch Bundt pan, and I love to use it! Sprinkling it with ground nuts is a great idea. And I would also love to browse in a bookstore full of antique cookbooks!
Audrey