Lazy Raisin Butter Cake

Note 1: My mom has been hankering for the old-fashioned raisin cake. God knows what kind of cake, it is only her that remembered the taste. So, I scoured the internet and adapted from this recipe <https://bakingwithgranny.co.uk/recipe/sultana-cake/>. Looks easy enough to follow.

Note 2: My mom only likes margarine, especially of Pelangi brand. She hates milky flavour, so that is why our household did not use butter. Also, my mom did not grow up with milky butter.

Note 3: If using loaf cake mould, perhaps need to increase baking time to 40-45 minutes.

Ingredients

1/4 cup black raisins

1 cup butter (or Pelangi margarine)

1 cup sugar

2 caps vanilla essence (or Star Brand)

5 eggs Grade B

1/2 tbsp baking powder

1/4 tbsp baking soda

2 cups flour (perhaps should try 1 1/2 cups flour)

Steps

1. Preheat oven under 180-200C for 15-20 minutes. Grease the cake mould.

2. Soak black raisins in hot, boiled water for around 30 minutes. Strain to remove water. Set aside.

2. Cream butter and sugar with a hand mixer under slow or medium speed until butter is fluffy and light. Set aside.

3. In another bowl, whisk eggs using a balloon whisk until bubbly, light and with fluffy peak.

4. Add vanilla essence and some eggs (1/3 at a time) into butter and mix with a hand mixer until combined. 

5. Whisk the remaining eggs again to recover airiness. Add another 1/3 of the eggs and mix with a hand mixer until combined. Repeat until all eggs are incorporated into the butter.

6. Add in baking powder, baking soda, and 1 cup of flour and fold into the batter using a spatula. After somewhat combined, add remaining cup of flour and fold using spatula again. Mix using hand mixer for a while to combine well and remove flour bubbles.

7. Fold in raisins into the batter.

8. Pour into cake mould. Bake for 35-40 minutes, or until centre is fully cooked.