I found this recipe on the back of a tiny packet of Dr. Oetker baking powder from Hungary. We must have brought it home somehow. The cake is a very moist, tasty one, no need for frosting, and good just by itself. We especially like it as the base for strawberry shortcake, or any fruit for that matter with whipped cream. It is very easy to prepare and stays moist for days. A great make-ahead!
Directions: Preheat oven to 325 on convection. If you do not have convection it can go up to 350.
Although I converted the measures for the ingredients, I will give both since they are available.
Ingredients:
3 sticks butter/250 grams--cut into chunks, and almost at room temp.
1 2/3 cup (scant) flour/250 grams
1 1/8C sugar/ 250 grams
4 eggs
2 tsps baking powder
pinch salt
1/2 cup raisins (or we prefer dried cranberries)
1/2 tsp cinnamon
3 Tbs vanilla or rum essence
Using an electric mixer, cream the butter and sugar until smooth. Add eggs, one at a time. Then add flour mixed with baking power, then raisins, cinnamon and vanilla or rum. Beat just until blended.
Prepare a kugloaf (not bundt) pan with baking spray. Spoon batter (it will be stiff) into pan and smooth top. Give pan a few mild shakes on the counter top to eliminate air. Bake for 55 minutes. Do not overbake. It may get very dark on top before the baking time. You can put a loose piece of foil over the top. Do not bake longer, it should be a moist cake. Sprinkle with your choice of powdered or regular crystal sugar.
