Raisin cake recipe

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  • Yield: 1 large cake


  • 6 oz (175 g) plain flour
  • ½ teaspoon salt
  • 2 oz (50 g) butter
  • ¼ pint (150 ml) milk
  • 3 eggs
  • 4 oz (110 g) sugar
  • 1 teaspoon vanilla essence
  • 3 oz (75 g) raisins
  • 1 oz (25 g) pine kernels
  • 1 oz (25 g) pistachios, halved
How to Make It
  1. Sift the flour and salt into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Gradually add just enough of the milk to mix to a dough. Gather up and knead for several minutes until soft and malleable. Set aside for about 15 minutes.
  2. Lightly grease a pie dish about 20 cm (8 in) in diameter. Roll out the pastry on a lightly floured work top to a shape a little larger than that of the dish. Carefully transfer the pastry to the dish and press down. Trim off excess pastry around the edge of the dish.
  3. In a bowl beat the eggs and fold in all the remaining ingredients. Pour into the pastry case. Place on the top shelf of an oven preheated to 190C (375F) gas 5 and bake for about 30-40 minutes or until the filling is golden and firm. Remove from the oven and serve warm or cold with cream.

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