Cake with raisins and cranberries

Name: Cake with raisins and cranberries - Zenobia F.
Ingredients: 6 eggs 12 tablespoons sugar 12 tablespoons flour 6 tablespoons oil 2 packets vanilla sugar 50 g. raisins 50 g. cranberries 1 tablespoon cocoa 3 tablespoons coarsely ground waln

Dessert - Cake with raisins and cranberries by Zenobia F. - Recipia

Raisin and Cranberry Cake When I have a few extra eggs and some dried fruits left over from other desserts, I make this cake. I learned it at school, with simple proportions and readily available ingredients. It’s the kind of cake you can make in the evening without planning days in advance, and it always turns out fluffy, not dry. If you like desserts with dried fruits and have a bit of patience for beating egg whites, the recipe isn’t complicated. Quick info Total time: about 1 hour and 30 minutes Preparation time: 30 minutes (hydrating the fruits may take extra time, depending on how much you have) Baking time: 45-60 minutes, depending on the oven Servings: 2 medium cakes (about 16 slices in total) Difficulty: medium Recipe type: quick homemade dessert, suitable for breakfast or a snack Ingredients 6 eggs 12 tablespoons sugar 12 tablespoons flour 6 tablespoons oil 2 packets vanilla sugar 50 g raisins 50 g cranberries 1 tablespoon cocoa 3 tablespoons coarsely ground walnuts For hydrating the fruits: sweet white wine or brandy (enough to cover the raisins and cranberries) Preparation method 1. Place the raisins and cranberries in a small bowl and pour sweet white wine or brandy over them, enough to cover. Let them hydrate while you prepare the rest. If you have time, you can leave them even longer, but 20-30 minutes is sufficient. 2. Separate the eggs, being careful not to get any yolk in the egg whites. Put the egg whites in a large bowl, add a pinch of salt, and beat them with a mixer until stiff peaks form. 3. Once the egg whites are well beaten, start adding the sugar, one tablespoon at a time, while continuing to mix. After you’ve added all the sugar and the mixture is shiny and firm, set the mixer aside. 4. Take a spatula. Add the yolks, oil, sifted flour, and vanilla sugar, mixing gently from the bottom up. Be careful not to deflate the egg whites. Just mix until everything is combined. 5. Divide the resulting mixture into two bowls. Leave one as it is, and in the other, add a tablespoon of cocoa and mix gently. In the white mixture, add the drained raisins and cranberries. Mix lightly. 6. Prepare two loaf pans lined with parchment paper. Using a spoon, alternately add the cocoa mixture and the white mixture with fruits until both bowls are empty. In one of the pans, sprinkle the ground walnuts on top. 7. Place the pans in a preheated oven at 170°C. Bake the cakes until they pass the toothpick test, about 45-60 minutes, but check after 40 minutes. 8. Remove the cakes and let them cool in the pans on a wire rack or on the kitchen table. Once cooled, you can dust them with sugar if you like. Why I make this recipe often The recipe is quick, the proportions are simple and easy to remember, and the ingredients are always on hand. The cake turns out fluffy, doesn’t dry out quickly, and can be enjoyed plain or with dried fruits. You can make it with whatever you have at home, and it lasts a few days without changing its texture. Tips and variations Tips The most important thing is not to mix too vigorously after adding the flour, so the egg whites don’t deflate. If you forget to hydrate the fruits, you can add them as is, but they will be firmer in the cake. Use parchment paper to easily remove the cake from the pan. Substitutions You can use just raisins or just cranberries if you don’t have both. Instead of wine or brandy, warm water can be used for hydrating, but the taste will be different. The nuts can be omitted if you prefer not to use them. Variations If you want the cake plain, without cocoa, divide the mixture evenly and don’t add anything extra. You can add grated lemon or orange zest for a different flavor, but it’s not mandatory. Instead of walnuts, you can also try chopped hazelnuts or almonds. Serving ideas This cake is good on its own, but it also goes well with a glass of milk or tea. It’s also suitable as a packed dessert. Frequently asked questions 1. What can I use to replace the wine or brandy for hydrating the fruits? You can use warm water. The taste will be slightly different, but the fruits will soften enough. 2. What do I do if I don’t have parchment paper? You can grease the pans with oil and dust with flour. However, parchment paper helps to remove the cake more easily. 3. Can I use the mixer after adding the flour? No, the flour should be incorporated manually with a spatula to prevent the mixture from deflating. Otherwise, the cake will turn out dense. 4. Can I make one larger cake from the entire mixture? Yes, if you have a large enough pan, but it will take a little longer to bake. Check with a toothpick. 5. Can it be frozen? I do not recommend it, as the texture changes quite a bit upon thawing. Nutritional values (estimates) One slice (out of 16) has about 150-170 kcal, with approximately 4g protein, 5g fat, and 25g carbohydrates. The content varies depending on the type of dried fruits and nuts used, but this is an approximate calculation for the basic composition. Storage and reheating The cake keeps well covered at room temperature for 2-3 days without issues. There’s no need to reheat it; if you want, you can warm it slightly in the oven, but I do not recommend using the microwave, as it can dry out. If you want to keep it longer, you can wrap it in foil or place it in an airtight container.

Cake with raisins and cranberries

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