Cake (Plain)
A moist, sweet loaf cake with raisins and vanilla, perfect for tea time or casual gatherings, offering a comforting homemade flavor.
Ingredients
Instructions
- Cream sugar and margarine together.
- Add egg and vanilla, and beat for 1 minute.
- Set aside the creamed mixture.
- Sift together baking powder and salt.
- Add the sifted mixture to the creamed mixture, alternating with milk.
- Stir in raisins.
- Pour batter into a loaf pan.
- Bake at 350°F (175°C) for 45 to 50 minutes.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted when creaming with sugar. You can substitute half the flour with whole wheat for a nuttier flavor or replace raisins with chocolate chips for a sweeter twist. To enhance flavor, consider adding a teaspoon of cinnamon or nutmeg. If you prefer a richer cake, use butter instead of margarine.
Serving Suggestions
This plain cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements fresh fruit like berries or sliced peaches. For a delightful twist, serve it alongside a cup of tea or coffee. You can also try it as a base for a layered dessert similar to Black Walnut Cream Cake.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in a microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cake (Plain) contains roughly 464 calories, with 6g protein, 74g carbohydrates, and 11g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1348mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute whole milk with almond milk, soy milk, or any other non-dairy alternatives. Just ensure the substitute is unsweetened to maintain the balance of flavors in the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few crumbs attached, the cake is ready. If not, bake for a few more minutes and check again.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in an airtight container at room temperature. It tastes great the next day and is perfect for gatherings or as a quick snack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).