John Myers
Mini-raisin Cake
The perfect mini-raisin cake recipe with a picture and simple step-by-step instructions.
- 4 Eggs … should make 300 gr
- 300 g Butter
- 300 g Sugar
- 300 g Flour
- 1 teaspoon Baking powder
- 1 Pr Salt
- 150 g Raisins
- 1 tbsp Flour
- *********
- Fat and crumbs or flour for the mold
- Powdered sugar
Baking molds
- The dough fits in a 5 l loaf pan …. in a wreath form … or as I did in 2 Guglhupf tins 16 … my parents got one of them :))) ))
- All ingredients should be at room temperature … Grease and flour or crumble the appropriate baking pan ……. Preheat the oven to 180 ° C – convection
- Mix the softened butter with the sugar until foamy, then gradually stir in the egg yolks and whip until a thick foam
- Sieve the flour with the baking powder over it and mix in briefly
- Beat the egg whites with salt and fold carefully into the dough
- Wash the raisins and drain them thoroughly. … mix with the tablespoon of flour while it is still moist, but no longer wet – shake off any non-sticking flour in a sieve. Mix the raisins into the dough and pour the mixture into the prepared baking pan, smoothing out
- Place the pan in the oven … after approx. 50 minutes test with a stick test whether the cake is ready … Bake for another 5-10 minutes
- Take the cake out of the oven … let cool in the tin for a few minutes and then turn it out onto a wire rack
- Dust with powdered sugar before serving
- TIP: if you like, you can use rum raisins, but of course you don’t wash them anymore … the flour will stick to it ….. you can also add some rum to the dough and use the normal raisins
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