Not into overly-sweet cakes? This is the recipe for you! Walnut, raisins and spices combined in a light and fluffy loaf cake. The fragrance is amazing.
Soooo… I bought a camera for vlogging. Yep, I went there. I’m still not very sure about it, but somehow I just hit that “check-out to order” button without thinking about it. You see, I’m going on a trip to Sweden and Japan(!!!) this summer and I thought it’d be fun to try vlogging instead of writing long (snooze-worthy?) essays like I did for our Seoul trip. I tried to use my DSLR when I was in Seoul, but it was really too bulky and heavy to drag along (let alone to film with). I usually ended up dunking the
rock DSLR in my bf’s bag and only took it out on food important occasions. However, this year I’m being smart and got a light compact camera to bring along. I’ll try to do a few test shots to get used to filming in public, but I hope you guys look forward to my travel videos.
Anyway, a few weeks ago I decided to tried my bf’s colleagues again. As he works at quite a big firm, treating his colleagues means I get to bake a whole lot of different stuff (poor me huh? 😉 ). Whenever I bake for a large group of people, I try to aim for different kinds of baked goodies so all tastes are catered for. One of the things I always try to add to the mix is something that isn’t too sweet. Baked goodies are often on the sweeter side, but there are always a few people who prefer less sweet food (including myself). And that’s how I got to making today’s recipe: A walnut raisin loaf cake stuffed with spices. Loaf cakes are super easy make and taste like they’ve taken forever in the kitchen. Now, my loaf cakes are usually on the sweet side (e.g. this blueberry cake), but a few teaspoons of spices cut the sweetness of my basic loaf cake perfectly. It makes this cake a great option for people who like a sweet -but not too sweet- afternoon snack. This cake tastes even better when served with a cup of coffee or tea. Although… isn’t every (loaf)cake better with a hot beverage on the side? 😉
- 200 g all-purpose flour
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp baking powder
- 1/8 tsp baking soda
- ¼ tsp salt
- 115 g unsalted butter, softened
- 200 g caster sugar
- 3 eggs (L), room temperature
- 125 g sour cream, room temperature
- 80 g walnuts, chopped
- 70 g raisins, soaked and drained
- Preheat the oven to 180C and line a loaf tin with baking paper or spray with baking spray. Set aside.
- In a bowl, roughly mix the flour, cinnamon, cloves, ginger, baking powder, baking soda and salt. Take one tablespoon of the flour mixture and coat the walnuts and raisins. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and creamy.
- Mix in the eggs one by one. Add the next eggs once the previous is fully incorporated.
- Mix in the sour cream until evenly mixed.
- With a spatula, fold in the flour mixture until just mixed. Take care not to overmix.
- Fold in the walnut and raisin mixture until just mixed.
- Pour the batter in the loaf tin and bake the cake 50-60 minutes at 180C or until a cake tester comes out clean.
- Let the cake cool 5-10 minutes before transferring to a cooling rack.