Raised Loaf Cake
A rich, sweet raised loaf cake with raisins and warm spices, perfect for teatime or special occasions, offering moist texture and delightful aroma.
Ingredients
Instructions
- Preheat the oven to 350°F (325°F if using glass pans).
- Mix yeast in warm water and let stand in warm place for 30 minutes or until mixture becomes light and frothy.
- Cream the butter; add sugar gradually and beat until fluffy.
- Set aside 1/8 cup of flour.
- Mix remaining flour, baking powder, spices, and salt.
- Add dry ingredients to butter mixture alternately with the milk, beginning and ending with dry ingredients.
- Add the yeast mixture to the batter.
- Dredge raisins in the reserved 1/8 cup flour and stir into the batter.
- Spread batter in greased and floured loaf pans (two).
- Bake for about 50 minutes or until golden brown.
- Remove from pans after 10 minutes and cool on racks.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of raisins, dried cranberries or chopped dried apricots make excellent substitutes. Ensure your yeast is fresh for optimal rising; if unsure, proof it in warm water with a pinch of sugar before starting. For a twist, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
This raised loaf cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It can also be served alongside a cup of coffee or tea for a lovely afternoon treat. Try it with a slice of Dandy'S Apple Fritters for a unique flavor combination.
Storage & Reheating
Once cooled, store the raised loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for about 15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Raised Loaf Cake contains roughly 339 calories, with 4g protein, 51g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (31% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 623mg per serving (27% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour; however, the texture may be denser. It's recommended to use a mix of all-purpose and whole wheat flour for a lighter result. Adjust the liquid slightly if the batter seems too thick.
How can I make this cake without dairy?
To make a dairy-free version, substitute the milk with almond milk or another plant-based milk. Use a dairy-free butter alternative for the butter. This will maintain the moisture while accommodating dietary restrictions.
What can I do if my cake doesn't rise?
If your cake doesn't rise, it may be due to inactive yeast. Always check the expiration date on your yeast and proof it in warm water before using. Additionally, ensure that the environment is warm enough for the yeast to work effectively.
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).