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I know it’s not Saturday yet, but I’m determined (most of the time, anyway) not to let the mushrooms grow on me any longer. I’m resting my leg while contributing something to the family, society can wait for the time being.

Don’t you just love see whole a bowl of batter can transform to a full cake with this golden brown top? Not the best looking top of a cake, but it looks pretty alright to me still. The bubbles started appearing not long after I place the cake tin into the oven and I kinda panic but mother said it’s normal.

Well, at least overall the cake looks pretty normal! I could hardly wait through the cooling-time before cutting the cake. It’s always exciting to bite into the cake of a recipe that you hadn’t try before. And yes, this is actually a butter cake and I threw in some raisins for that something extra.

What you need (adapted from Food4tots)

250g unsalted butter (i used salted)
200g plain flour (sift with b.p)
2 tsp double action baking powder (sift with flour)
200g sugar
4 eggs
1/2 tsp salt (i omit as i used salted butter)
4 tbsp fresh milk
1 tsp vanilla essence (i omit)
100g golden raisin (original did not have as it is a butter cake recipe)


1. Preheat oven to 180degree C
2. Prepare baking tin by greasing with butter or line with grease-proof paper (original uses 22cm square tin, i used 8” tin)
3. Use low speed to mix butter and sugar until well combined. Change to medium speed and beat till pale yellow
4. Add in the first egg. Beat well after each addition of egg until creamy
5. Add vanilla essence if using and mix well
6. Mix in flour in three portions and mis well
7. Add in the milk bit by bit
8. Mix in the raisin using a cutting motion if using
9. Pour batter into prepared baking tin and level the batter
10. Bake for 40 to 45 mins. Test with toothpick/ skewer, if comes out clean, it’s done (if the cake brown too fast, use a aluminum foil to cover the cake for the last 15mins)
11. Cool cake on wire rack for another 5 mins

p.s. i cool the cake for 45mins before cutting.

It’s a pity all the raisins skin to the bottom, but nonetheless, this is a very good butter cake recipe! It’s soft, moist and buttery! Then when you bite into the raisins at times, it gave the ‘plain’ cake a new life. Don’t get me wrong, the butter cake is pretty good on it’s own, but I just can’t stop thinking about putting something more in. Good to make into cupcakes too. Definitely a very good basic butter cake recipe to have.

The simplest can be the tastiest