Breads & Pastries
Tired of baking cakes where all the fruit sinks to the bottom? This Classic Walnut & Raisin Cake recipe solves that problem with a simple pro tip: tossing the raisins in flour before folding them in. We also use a secret combination of baking soda and lemon juice to give the batter an extra lift, resulting in a sponge that is light, airy, and fluffy. It’s a foolproof, no-fuss recipe that turns out perfect every single time.
Ingredients :
- 3 large eggs (room temperature)
- 1 cup sugar
- 1 cup milk
- 3/4 cup vegetable oil
- 1 packet baking powder (approx. 10g or 2.5 tsp)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1/2 tsp baking soda
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 2.5 - 3 cups all-purpose flour (add gradually)
- Juice of half a lemon (activates the soda)
- 1 tsp flour (to coat the raisins)
Preparation :
- Preheat your oven to 170°C (340°F). Grease a bundt pan or cake tin thoroughly with butter/oil and dust with a little flour.
- Soak the raisins in warm water for 5 minutes to plump them up, then drain and pat them completely dry. Toss them with 1 tsp of flour (this prevents them from sinking to the bottom).
- In a large mixing bowl, crack the eggs and add the sugar. Beat with an electric mixer on high speed for 3-4 minutes until the mixture is pale, creamy, and fluffy.
- Lower the mixer speed. Pour in the milk, vegetable oil, and lemon juice. Mix briefly just to combine.
- Sift the flour, baking powder, baking soda, and vanilla into the wet mixture. (Start with 2.5 cups of flour and add more if needed; the batter should be thick but pourable).
- Switch to a spatula or spoon. Gently fold the dry ingredients into the wet mixture without overmixing, which keeps the cake soft.
- Gently fold in the flour-coated raisins.
- Pour the batter evenly into the prepared cake pan.
- Sprinkle the chopped walnuts generously over the top (this creates a crunchy crust).
- Bake for about 35-45 minutes. Insert a toothpick into the center; if it comes out clean, the cake is ready.
- Remove from the oven and let it cool in the pan for 15 minutes before unmolding. Slice and serve with tea or coffee.