Vanilla Raisin Loaf Cake

Presented by Aziz Dardor

Ingredients:

For the cake:

1 1/2 cups (180 g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon (optional)

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup (120 g) sour cream or plain yogurt

1/2 cup (80 g) raisins

1/2 cup (120 ml) milk

Top with powered sugar or make a glaze topping\

For the glaze (optional):

1/4 cup (30 g) powdered sugar

1-2 tsp milk or water (to reach desired consistency)

Instructions:

Prepare the raisins:

Soak the raisins in warm water or milk for about 10 minutes to plump them up. Drain and set aside.

Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper or lightly butter and flour the pan.

Mix dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

Cream butter and sugar:

In a large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer (about 2-3 minutes).

Add eggs and vanilla:

Beat in the eggs one at a time, making sure to fully incorporate each one before adding the next. Then stir in the vanilla extract.

Combine wet and dry ingredients:

Gradually add the dry ingredients to the wet mixture in batches, alternating with the sour cream (or yogurt) and milk. Start and end with the dry ingredients.

Mix until just combined—don't overmix.

Add raisins:

Gently fold in the plumped raisins into the batter.

Bake:

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

Cool and glaze (optional):

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

If using a glaze, whisk the powdered sugar with milk or water until smooth. Drizzle the glaze over the cooled cake.

Serve and Enjoy: