Quick Description
A soft, moist, and nutty loaf cake filled with raisins and topped with crunchy almonds. Perfect for tea time, snacks, or even as a light dessert.
Servings & Timing
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: ~1 hour 10 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar (or ½ cup honey/maple syrup for natural sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk (or almond milk)
- ½ cup raisins (soaked in warm water for 10 mins & drained)
- ¼ cup chopped dried fruit (optional: apricots, cranberries)
- ¼ cup sliced almonds (for topping)
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In another large bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine: Alternate adding flour mixture and milk into the wet mixture, mixing gently until combined.
- Fold in Raisins: Gently stir in raisins (and optional dried fruits).
- Bake: Pour batter into prepared loaf pan. Sprinkle sliced almonds on top. Bake for 45–55 minutes, until a toothpick inserted in center comes out clean.
- Cool & Serve: Let cool for 10 minutes in pan, then transfer to wire rack. Slice and enjoy.
