Raisin cake

Beware! Once you have made and tasted this cake, you will never want to buy another one from the shop ever again! Easy recipe.

The quantities below are for 2 cake tins. If you only have one, use half the quantities or go and buy another tin as you won’t regret it!

  • 500g plain flour
  • 250g butter
  • 250g sugar (granulated is cheaper than caster sugar and works the same for me)
  • 250g sultanas
  • 125g raisins
  • 350 ml milk
  • 2tb bicarbonate soda
  • 2tb white vinegar (bicarbonate soda and vinegar act as raising agent)
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Line the tin with baking paper.


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Slice butter into flour into large bowl and coat in flour to prevent from sticking


Keep the butter slices together and use chees grater across to produce small pieces

Keep the butter slices together and use cheese grater across to produce small pieces. Add sugar + raisins + sultanas. Roughly mix all ingredients into flour with finger tips.

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Place 300ml milk +2tb vinegar in jug. Place 50ml milk + 2tb bic. soda in small saucepan, heat up and stir until dissolved. Pour warm milk into the vinegar/milk.

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Add milk mixture gradually and stir with wooden spoon until the mixture can fall off the spoon. You might need to add more milk if the mixture is still too stiff.

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Place in hot oven at 180 degrees. Bake for 15 minutes, then reduce temperature to 150 degrees for another 30 minutes.

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The cake is at its best as soon as it has cooled down. It will be really fluffy and crunchy. Can be kept in an air tight container for a few days (if it lasts that long!).