If you are a raisins eater, you‘ve definitely tried yellow raisins which are famous as Sultana. They mix well in the cake and give an appealing appearance to your cake. There are great recipes for making cakes, just you need to have a look at the below part. The following is a general outline of everything you require: Flour: I used all-purpose flour for this recipe; however, you may use any flour you choose and it will work fine. All-purpose flour was utilized because it is the most versatile sort of flour. 
Sugar: Because of the natural sweetness of the dried raisins, you won't need to add a lot of sugar to this recipe. To measure the sugar, simply use a standard tabletop measuring cup. You don't want your cake's sweetness to be overbearing in any manner. When I prepare cakes, melted butter is my go-to ingredient since it gives the cakes a nice texture and keeps them moist. Vanilla: I use vanilla scent and sugar. Raisins: that have been left to dry entirely If you don't have any raisins on hand, you can substitute any other dried fruit for them in this recipe. After preheating the oven to 200 degrees Celsius, grease a loaf cake pan and set it aside. The eggs should be beaten in a bowl with a whisk, and gradually increasing amounts of sugar should be added to the bowl as the eggs are being beaten. In a mixing bowl, combine the melted butter, oil, milk, vanilla bean aroma, and lemon juice until thoroughly combined. Flour, baking powder, salt, and vanilla sugar should all be mixed together in separate basins. This should be incorporated into the egg mixture. To ensure that all of the ingredients are mixed, thoroughly swirl the batter with a rubber spatula or a wooden spoon. The dried raisins should be added and incorporated into the batter once it has been well combined. Place the prepared cake pan on top of the mixture, and then sprinkle with the raisins. Bake the cake in a preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake can be served after chilling for 10 to 15 minutes on a cooling rack before being carried to the table. 
The next recipe with raisins is mentioned here: Raise the oven temperature to 350 degrees Fahrenheit. The brown and granulated sugars, as well as the butter, eggs, and vanilla extract, should be combined in a large mixer until entirely combined. The flour, baking soda, and cinnamon must be combined in separate bowls before being added to the batter. Check to ensure that everything is properly blended after adding the flour mixture to the butter and sugar mixture. It is suggested that carrots, raisins, and a half cup of chopped nuts be added to the mixture. Continue to combine everything until you've accounted for all of the components. It is critical that the batter be spread evenly between the two baking pans. Bake for one hour, or until a toothpick inserted into the center of the dish does not leave any residue when withdrawn. Before you begin applying the icing, make sure the cake has completely cooled. In terms of the icing, it was made from the cream cheese. Mix all of the icing ingredients in a mixing bowl on high speed for several minutes, or until the mixture is frothy and completely blended. Place one of the cake layers on a plate and ice the top with the remaining frosting. After that, place the second layer of cake on top of the first, and then cover the entire cake with the leftover frosting from the first layer. It is advised to push the remaining half cup of chopped pecans into the sides of the cake. Spray two round cake pans with nonstick baking spray to keep the cakes from sticking together. 
raisins cake
The cake that contains raisins is really delicious especially when they come with other fruit or nuts. Raise the oven temperature to 350 degrees Fahrenheit. Grease and flour a 10-inch cake, bundt, or tube pan with a 10-inch. In a large mixing bowl, combine walnuts, cherries, and raisins with a half cup of bourbon, and thoroughly combine. The liquid will be absorbed into the material if it is left at room temperature for an extended period of time or overnight. The dry ingredients (flour, baking powder, salt, and nutmeg) are combined and sifted on waxed paper, and the mixture is set aside. In the large mixing bowl of an electric mixer fitted with the paddle attachment, combine the butter, sugar, and vanilla essence. After that, the mixture is beaten at medium speed until completely smooth and fluffy. Step by step, add the eggs one at a time, making sure to thoroughly mix the mixture after each addition. Four minutes of moderately fast beating, with periodic scrapings of the side of the bowl. The batter will gradually thicken and lighten in color as it cooks. Continue to beat it on low speed while gradually adding the flour mixture until totally smooth. Stir everything together with a wooden spoon after adding it to the fruit to ensure nothing is left out. Place in the previously prepared pan after smoothing out the surface with a spatula. 
Baking should take place in the oven's center. Bake for 1 hour and 20 minutes in the kuchen pan, 1 hour and 15 minutes in the bundt pan, and 1 hour and 10 minutes in the tube pan. It should be visible with a cake tester placed in the center of the cake. It is advised that the pan cool for twenty minutes on a wire rack. After making a hole in the center of the cake with a small spatula, flip it onto a wire rack to cool completely before serving. Place a half cup of whiskey in a small dish and soak a large piece of cheesecloth in the bourbon. Cheesecloth has been spread out on a massive sheet of foil. Put the cake in the middle of the table. The cake should be wrapped in cheesecloth first, and then covered in foil. Place it in the fridge for a few days to allow the flavor to develop. (This will keep in the refrigerator for several weeks.) To prepare the meat for serving, thinly slice it and bring it to room temperature before serving.
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