An easy, heavenly cake with raisins and a simple glaze that stays moist for days—this loaf actually tastes better after it rests a bit, making it an ideal make-ahead dessert for any gathering.
Taste and Occasion
This raisin cake is a family recipe from my grandmother, originally called “English Cake” when she learned it from a pastry chef as a teenager. I shortened the name so it’s easier to recognize, but once you taste the tender crumb and plump, flavorful raisins, the name won’t matter—it’s simply delicious.
Ingredients
This loaf stays so moist for three reasons: a rich batter with plenty of butter and eggs, raisins soaked beforehand in juice or rum for extra flavor and moisture, and a thin jam glaze plus icing that helps lock in freshness. I slightly reduced the sugar from the original and simplified the egg handling—no need to separate them thanks to modern mixing tools.
Key tip: let the cake cool completely and ideally rest overnight before slicing. That resting time allows the crumb to set and the flavors to meld, so slices come out neat and moist.
How to make the Raisin Cake
Begin by soaking the raisins in juice or rum—if possible, do this the night before so they plump up. Preheat your oven to 350°F (175°C). Grease an 8.5–9.5 inch (22–24 cm) loaf pan and dust lightly with flour.
Cream the butter and sugar until very fluffy, then add the eggs one at a time. In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Fold the dry ingredients into the butter mixture with the lemon juice, mixing only until combined. Toss the drained raisins with a couple of tablespoons of flour to prevent sinking, then fold them in gently.
Pour the batter into the prepared pan, smooth the top, and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
For the glaze, warm the apricot jam until it becomes brushable and spread a thin layer over the cooled loaf. Let it set briefly or chill the cake in the freezer for 15 minutes to speed the process. Mix powdered sugar with a little milk or lemon juice to a thick but pourable icing and spread a thin layer over the jam. Once the icing is firm, wrap the cake in foil and store it in a cool place overnight for best texture and flavor.
Top Tip
To keep raisins from sinking, make sure the batter has some body and toss the raisins in flour before folding them in. Shaking the raisins in a closed container with a little flour also works well.
Recipe Card
Raisin Cake
Equipment
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1 Loaf Pan (8.5 in / 22cm)
Ingredients
For the sponge
- 230 grams (1 cup) butter, soft
- 180 grams (1 cup) sugar, coarse
- 5 eggs, medium, room temperature
- 200 grams (1 ⅔ cups) all-purpose flour
- 80 grams (⅔ cup) cornstarch
- ½ small bag baking powder, 7g
- 1 pinch salt
- 1 tablespoon lemon juice
- 150 grams (1 cups) raisins
- 2 tablespoons juice, or rum
For glazing
- 80 grams (⅓ cup) apricot jam, or other fruit
- 130 grams (1 cup) powdered sugar
- 2 teaspoons milk, or lemon juice
Instructions
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Mix the raisins with juice or rum and set aside; soaking overnight yields the best texture.
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Preheat oven to 350°F/175°C. Grease and lightly flour an 8.5–9.5 in (22–24 cm) loaf pan.
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Beat butter and sugar until fluffy, then add eggs one at a time. Combine flour, cornstarch, baking powder, and salt; stir into the butter-egg mixture with lemon juice just until smooth.
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Coat the soaked raisins in about 2 tablespoons of flour (or shake them with flour in their container) and fold gently into the batter.
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Bake 50–60 minutes, testing with a toothpick. Cover with foil near the end if the top browns too much. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
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Warm the jam until brushable and spread a thin layer over the loaf. When set, mix powdered sugar with milk or lemon juice to a thick but pourable icing and spread a thin layer on top. Let the glaze firm.
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Wrap the finished cake in foil and store in a cool place, preferably overnight, before slicing for best results.
Notes
Ingredient substitutions
Variations
If you enjoy this loaf, try other classic family cakes such as a yeast-risen bundt, apple crumble cake, nut cake, spice cake, or eggnog cake for different textures and flavors.
