Raisin Almond Cake 🍇🌰🍰
A moist, buttery cake studded with plump raisins and nutty almond flavor—perfect with tea or as a simple dessert!
Ingredients
For the Cake:
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1 ½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ tsp almond extract
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½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)
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¾ cup (110g) raisins (soaked in warm water for 10 mins, then drained)
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½ cup (50g) sliced almonds, toasted
For the Glaze (Optional):
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½ cup (60g) powdered sugar
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1–2 tbsp milk or orange juice
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¼ tsp almond extract
Instructions
1. Prep & Mix Dry Ingredients
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or 8-inch round cake pan.
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Whisk together flour, baking powder, baking soda, and salt.
2. Make the Batter
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In a bowl, beat butter + sugar until fluffy (~3 mins).
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Add eggs one at a time, then vanilla + almond extracts.
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Alternate adding dry ingredients and buttermilk, mixing just until combined.
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Fold in raisins and ½ of the almonds.
3. Bake
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Pour batter into the pan. Top with remaining almonds.
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Bake for 40–50 mins (loaf) or 30–35 mins (round cake), until a toothpick comes out clean.
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Cool in the pan for 10 mins, then transfer to a wire rack.
4. Glaze & Serve
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Whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cake.
Tips for Success
✔ Plump raisins first to keep the cake moist.
✔ Toast almonds for deeper flavor (350°F for 5–7 mins).
✔ No buttermilk? Use plain yogurt or milk + lemon juice.
Why You’ll Love This
✅ Warm spice notes from almond extract.
✅ Easy to customize—swap raisins for dried cranberries or chopped dates.
✅ Stays fresh for days (if it lasts that long!).
Serving idea: Pair with whipped cream or a scoop of vanilla ice cream.
Need a gluten-free version? Substitute GF flour blend 1:1. 😊