I’m super excited to share a recipe that has become a favourite in my kitchen: Cream Cheese Raisin Cake. If you love the warm flavours of cake combined with the sweet, indulgent taste of cream cheese and a hint of rum or brandy, this recipe is just for you!
Cream Cheese Raisin Cake Ingredients Breakdown
Before we gather our ingredients and dive into the baking process, let’s take a look at the star ingredients you’ll need to create this scrumptious cake:
- Raisins – The sweet little gems that add chewiness and depth
- Rum or Brandy – For soaking the raisins and adding a splash of flavour
- Unsalted Butter – To create a rich, moist texture
- Cream Cheese – Adds a slight tanginess to the richness of the butter
- Caster Sugar – For sweetness that blends smoothly into the batter
- Eggs – The binding agent that keeps everything together
- Cake Flour – To give the cake its light and airy structure
- Baking Powder – To help the cake rise perfectly
- Almond Meal – For a nutty flavour and added moisture
- Salt – To balance the sweetness
- Vanilla Extract – Because every cake needs a hint of vanilla goodness!
How To Make Your Cream Cheese Raisin Cake
Start by soaking the raisins in rum or brandy. This step is crucial as it plumps up the raisins and infuses them with a lovely, rich flavour. If you can, let them soak overnight – the longer, the better! Once they’re ready, drain them and set them aside.
Cream the Butter and Sugar: In a mixing bowl, combine the unsalted butter and caster sugar. Beat them together until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the Cream Cheese: Next, add the cream cheese to the butter-sugar mixture and beat until everything is well incorporated. This step will take your cake to the next level!
Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is fully mixed in before adding the next. Then, add your vanilla extract. It smells heavenly!
Dredge the Raisins: Take the reserved 40g of cake flour and mix it into the drained raisins, this is called “dredging” and will help to prevent the raisins from sinking to the bottom of the cake while baking.
Combine the Dry Ingredients: In a separate bowl, sift the cake flour, baking powder and salt, then whisk in the almond meal. Gradually add this dry mixture to the wet mixture, stirring gently until just combined.
Bring it all together: Gently fold in the soaked and floured raisins, being careful not to overmix.
Then finally: Pour the batter into your prepared cake pan and smooth the top. Bake in the preheated oven for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
Let It Cool and Enjoy!
Once baked, remove your cake from the oven and let it cool in the pan for 5 – 10 minutes before transferring it to a wire rack to cool completely. Trust me; this cake is absolutely divine when served slightly warm or at room temperature.
You can enjoy this cake as is, or feel free to frost it with a simple cream cheese frosting.
So, there you have it! A simple yet mouthwatering recipe for Cream Cheese Raisin Cake that’s sure to impress friends and family.
Happy baking!
Cream Cheese Raisin Cake
4
servings30
minutes40
minutes300
kcalIngredients
150g raisins
250ml brandy or rum (don't worry, the alcohol burns off during the baking process)
75g unsalted butter, at room temperature
80g cream cheese, at room temperature
3 large eggs, at room temperature
1/2 tsp vanilla extract
120g caster sugar
120g cake flour*, separated into 80g and 40g
30g almond meal
1 tsp baking powder
1/4 tsp salt
Directions
Soak the raisins in rum or brandy overnight.
Preheat oven to 170ºC / 155ºC Fan Forced. Grease and line a loaf tin with baking paper.
In a mixing bowl, combine the unsalted butter and caster sugar. Beat them together until the mixture is light and fluffy. This should take about 3-4 minutes.
Next, add the cream cheese to the butter-sugar mixture and beat until everything is well incorporated.
Beat in the eggs one at a time, ensuring each one is fully mixed in before adding the next. Then, add your vanilla extract.
Drain the raisins, then take 40g of cake flour and mix it through, then set aside.
In a separate bowl, sift the remaining cake flour, baking powder and salt, then whisk in the almond meal. Gradually add this dry mixture to the wet mixture, stirring gently until just combined.
Gently fold in the soaked and floured raisins, being careful not to overmix.
Pour the batter into your prepared cake pan and smooth the top. Bake in the preheated oven for 10 minutes, then carefully slide the oven rack out to expose the tin, take a small knife and cut a slit longways through the centre so the cake can open up during baking rather than splitting open on its own. Continue baking for a further 20 – 25 minutes, or until a toothpick inserted into the centre comes out clean.
Once baked, remove your cake from the oven and let it cool in the pan for 5 – 10 minutes before transferring it to a wire rack to cool completely.
Notes
- If you don't have cake flour, add 2 teaspoons of cornflour to plain flour.
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