Fluffy Raisin Cake: A Traditional Recipe Full of Flavor and Love
The cake, with its vanilla aroma and soft, fluffy crumb, is a symbol of holidays and moments spent with loved ones. This fluffy raisin cake recipe that I will share with you is not just a simple recipe, but a true family tradition, full of memories and joyful moments.
Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 50-60 minutes
Total time: approximately 3 hours
Number of servings: 2 cakes
Ingredients:
- 1 kg of wheat flour (ideally type 000)
- 1 1/2 cups of warm milk (approximately 375 ml)
- 6 eggs (5 for the dough and 1 for brushing)
- 300 g of butter or margarine (at room temperature)
- 1 1/2 - 2 cups of sugar (depending on sweetness preferences)
- 40-50 g of fresh yeast
- 3/4 teaspoon of salt
- 150 g of raisins (washed and dried)
- Half a packet of vanilla sugar
Practical tip: Make sure the ingredients are at room temperature to achieve a better-bound and fluffier dough.
Step 1: Preparing the yeast
In a deep bowl, soak the yeast in 1 1/2 cups of warm milk. Add half of the flour and mix well, ensuring there are no lumps. Cover the bowl with a clean towel and let it sit in a warm place for about 30 minutes, or until the yeast volume has doubled.
Step 2: Mixing the ingredients
After the yeast has risen, add salt, the egg yolks mixed with sugar, and the vanilla sugar. Mix well, then add the softened butter. Finally, start incorporating the remaining flour, mixing with a spatula or by hand, until the dough becomes elastic but not too hard.
Step 3: Incorporating the egg whites
Beat the egg whites until stiff and gently fold them into the prepared dough using a spatula. This will make the cake fluffier and airier. The dough should easily pull away from the sides of the bowl.
Step 4: Rising the dough
Cover the dough with a damp towel and let it rise in a warm place for about 1 hour or until it has doubled in size. A great idea is to slightly heat the oven to 30 degrees Celsius, then turn it off and place the dough inside to rise.
Step 5: Adding the raisins
When the dough has risen, add the washed and dried raisins. Gently mix to incorporate them into the dough, being careful not to deflate it.
Step 6: Preparing the pans
To achieve perfect cakes, prepare the pans: line the bottom with greased baking paper and brush the sides with melted butter. Fill the pans with dough, making sure to fill them up to 1/3 of their height for fluffier cakes or up to half for denser cakes.
Step 7: Second rising
Cover the pans with a towel and let them rise again, this time for about 30-45 minutes, until the dough reaches the height of the pan.
Step 8: Baking the cakes
Preheat the oven to a medium temperature (180 degrees Celsius). Brush the cakes with beaten egg for a golden and beautiful appearance. Bake the cakes for 50-60 minutes, carefully turning the pans halfway through to ensure even baking. If you notice they are browning too quickly, cover them with a damp paper.
Step 9: Baking test
To check if they are done, insert a toothpick or thin skewer into the center of the cake. If it comes out clean, the cake is ready. If there is dough on the toothpick, let it bake for a few more minutes.
Step 10: Cooling and serving
Once the cakes are done, remove them from the pans and let them cool on a rack. When completely cooled, dust them with vanilla sugar for added flavor and an elegant appearance.
Serving suggestion: Slice the cake and serve it with a fragrant tea or a glass of warm milk. It can be a delicious snack for breakfast or a perfect dessert for holiday meals.
Possible variations: You can experiment with different fillings, such as ground nuts, chocolate, or candied fruits. Also, for a cake with an even more intense flavor, try adding a pinch of cinnamon or grated lemon peel to the dough.
Nutritional benefits: The cake is a good source of carbohydrates, protein from eggs, and healthy fats from butter. Raisins add a touch of natural sweetness and are rich in antioxidants.
Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Use about 15g of dry yeast instead of 40-50g of fresh yeast and mix it directly into the flour.
2. Why is it important to let the dough rise?
Rising is essential for achieving a fluffy cake. It allows the yeast to produce gases that help the dough rise and become airy.
3. How can I keep the cake fresh longer?
Wrap it in plastic wrap or an airtight plastic bag to protect it from air. It can be kept at room temperature for a few days and can be frozen for long-term storage.
The fluffy raisin cake is not just a recipe; it is a cooking experience that brings the family together. Each step of the process is an opportunity to create memories and enjoy the flavor of a tradition that will last for generations. So gather your loved ones, put on an apron, and let’s enjoy the magic of cooking together!
The cake, with its vanilla aroma and soft, fluffy crumb, is a symbol of holidays and moments spent with loved ones. This fluffy raisin cake recipe that I will share with you is not just a simple recipe, but a true family tradition, full of memories and joyful moments.
Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 50-60 minutes
Total time: approximately 3 hours
Number of servings: 2 cakes
Ingredients:
- 1 kg of wheat flour (ideally type 000)
- 1 1/2 cups of warm milk (approximately 375 ml)
- 6 eggs (5 for the dough and 1 for brushing)
- 300 g of butter or margarine (at room temperature)
- 1 1/2 - 2 cups of sugar (depending on sweetness preferences)
- 40-50 g of fresh yeast
- 3/4 teaspoon of salt
- 150 g of raisins (washed and dried)
- Half a packet of vanilla sugar
Practical tip: Make sure the ingredients are at room temperature to achieve a better-bound and fluffier dough.
Step 1: Preparing the yeast
In a deep bowl, soak the yeast in 1 1/2 cups of warm milk. Add half of the flour and mix well, ensuring there are no lumps. Cover the bowl with a clean towel and let it sit in a warm place for about 30 minutes, or until the yeast volume has doubled.
Step 2: Mixing the ingredients
After the yeast has risen, add salt, the egg yolks mixed with sugar, and the vanilla sugar. Mix well, then add the softened butter. Finally, start incorporating the remaining flour, mixing with a spatula or by hand, until the dough becomes elastic but not too hard.
Step 3: Incorporating the egg whites
Beat the egg whites until stiff and gently fold them into the prepared dough using a spatula. This will make the cake fluffier and airier. The dough should easily pull away from the sides of the bowl.
Step 4: Rising the dough
Cover the dough with a damp towel and let it rise in a warm place for about 1 hour or until it has doubled in size. A great idea is to slightly heat the oven to 30 degrees Celsius, then turn it off and place the dough inside to rise.
Step 5: Adding the raisins
When the dough has risen, add the washed and dried raisins. Gently mix to incorporate them into the dough, being careful not to deflate it.
Step 6: Preparing the pans
To achieve perfect cakes, prepare the pans: line the bottom with greased baking paper and brush the sides with melted butter. Fill the pans with dough, making sure to fill them up to 1/3 of their height for fluffier cakes or up to half for denser cakes.
Step 7: Second rising
Cover the pans with a towel and let them rise again, this time for about 30-45 minutes, until the dough reaches the height of the pan.
Step 8: Baking the cakes
Preheat the oven to a medium temperature (180 degrees Celsius). Brush the cakes with beaten egg for a golden and beautiful appearance. Bake the cakes for 50-60 minutes, carefully turning the pans halfway through to ensure even baking. If you notice they are browning too quickly, cover them with a damp paper.
Step 9: Baking test
To check if they are done, insert a toothpick or thin skewer into the center of the cake. If it comes out clean, the cake is ready. If there is dough on the toothpick, let it bake for a few more minutes.
Step 10: Cooling and serving
Once the cakes are done, remove them from the pans and let them cool on a rack. When completely cooled, dust them with vanilla sugar for added flavor and an elegant appearance.
Serving suggestion: Slice the cake and serve it with a fragrant tea or a glass of warm milk. It can be a delicious snack for breakfast or a perfect dessert for holiday meals.
Possible variations: You can experiment with different fillings, such as ground nuts, chocolate, or candied fruits. Also, for a cake with an even more intense flavor, try adding a pinch of cinnamon or grated lemon peel to the dough.
Nutritional benefits: The cake is a good source of carbohydrates, protein from eggs, and healthy fats from butter. Raisins add a touch of natural sweetness and are rich in antioxidants.
Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Use about 15g of dry yeast instead of 40-50g of fresh yeast and mix it directly into the flour.
2. Why is it important to let the dough rise?
Rising is essential for achieving a fluffy cake. It allows the yeast to produce gases that help the dough rise and become airy.
3. How can I keep the cake fresh longer?
Wrap it in plastic wrap or an airtight plastic bag to protect it from air. It can be kept at room temperature for a few days and can be frozen for long-term storage.
The fluffy raisin cake is not just a recipe; it is a cooking experience that brings the family together. Each step of the process is an opportunity to create memories and enjoy the flavor of a tradition that will last for generations. So gather your loved ones, put on an apron, and let’s enjoy the magic of cooking together!