Vanilla Raisin Butter Cake

Vanilla Raisin Butter Cake

I have bake this vanilla raisin butter cake so many times, and the recipe never failed me. The ingredient called for are normal and the steps are easy. The original recipe is only buttercake and i add the raisins in it to make it taste better. I always put lots of raisins and the best part is my hubby love it too. It is nice to have it for my afternoon tea break and during road trip as it can keep for up to a week. Therefore i usually bake alot and keep it in a air-tight container. Sometimes when my hubby reach home and dinner is not ready, he will eat some of these first. I forgotten to say my little doggie also love it. BUT if you are giving it to your dog, never feed the raisin. Raisin like chocolate is toxin to doggies.

Things to remember when using this recipe:

1. Never use a cupcake paper case. I have tried a few times, the top will crack, therefore i always used this low cut paper case.
2. Use butter and eggs at room temperature.
3. The surface is suppose to be golden brown and slightly crispy. Baking time is about 15-20min, but if the surface is not brown, bake for another 5 mins.

Ingredient

• 120g butter 
• 120g sugar
• 120g self-raising flour
• 2 large egg
• 1/2 tsp vanilla extract
• 1 cup raisin (you may increase the amount)

Methods

• Preheat your oven to 170⁰C. Prepare your cupcake tray and line 12 hole with paper cases.
• Lightly beat the 2 eggs in a bowl.
• Sift the flour and set aside
• Use a mixer to cream the butter and sugar until light and fluffy. (Butter at room temperature)
• Pour in the vanilla extract and mix well.
• Gradually add eggs with a little flour and beat until smooth. (Divide the egg into 4-5 portions)
• Pour in the raisins and stir in with a spatula until even.
• Divide the mixture equally and pour into paper cases.
• Bake for 15-20 min until golden brown.