“Individual little raisin cakes which makes a great edible gift ideas for this christmas. Christmas Fruit Cakes is a must try recipe and specially this boiled raisin cake is so easy and budget friendly. Packed with fill of raisins and spices, this raisin cakes will make this festive season wonderful. “
Raisin cakes are a soft, moist cakes filled with juicy raisins and the aroma of cinnamon, ginger, cloves. Each bite is very festive.
The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it’s both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake or Mini Raisin Cakes. You may know it as a Boiled Fruit Cake, a War Cake, and/or a Bachelor’s Cake. I love that the batter is so easy to make and you don’t need to pull out your stand mixer. And most importantly, I love its flavor and that it can be eaten almost right away. This is one cake that is so good that it begs to be made all year, not just during the Christmas season.
I have shared so many fruit cake over the years, this raisin cake is a new addition. But still I think this cake is wonderful.
Similar Recipes,
HOW TO MAKE RAISIN CAKES
- Boiling Fruits: usually fruit cakes are made by soaking the fruits for at least a month in rum or any alcohol. but this recipe calls for boiling the raisins in water, sugar and butter along with a splash of rum. boiling the mixture makes the fruits soft and juicy which makes the cakes moist.
- The Spice Mixture: fruit cakes means spices. you need certain spices to be added in the cake to make the cake stand out. I like a mixture of cinnamon, cloves, cardamom. I even like to add a touch of pumpkin pie spice which has a mixture of whole lot of spices.
- Dry Ingredients: mix together the flour with baking soda and spices. mixing the dry ingredients in a separate bowl will allow us not to over mix the batter.
- Fruit Cake Batter: once the boiled fruit mix is cooled, fold in the dry ingredients. this step is crucial, never over mix the batter. just fold enough. over mixing will make the cake tough and dense
- Baking: baking the fruit cake to the precise time is important. don’t over bake the fruit cake else it will turn dry. if you are seeing the fruit cake getting too much colour on the top then cover the cake with a piece of foil to prevent them from burning.
- Final Touch for Fruit Cake: once baked you could serve it right away or you could brush the top of the cake with some more rum, wrap it tight in foil and store in fridge for later.
Tips for making Best Ever Fruit Cake Recipe
- Use seedless raisins, else the cake will have hard seeds scattered all over it.
- Addition of rum is optional, you could skip that.
- Instead of rum, you could use vanilla extract too.
- Don’t over mix the batter, else it will turn dense.
- You could use chopped nuts if you prefer
- Never leave the spices, it adds nice flavor to the cakes.
HOW TO REGULAR SIZED RAISIN CAKE
Instead of baking these cakes in individual little cakes. You could bake this in a large cake pan.
- use a 8 inch round cakes pan, line it with parchment paper. grease the sides with oil or butter.
- pour the batter into the cake pan.
- bake in a 180 degree C | 350 degree F preheated oven for 45 to 55 mins.
- if the cakes gets too dark, tent it with aluminium foil.
- remove the cakes from oven, cool it down.
- you could serve it immediately or wrap it tightly in plastic wrap and foil and store for later.
HOW TO BAKE RAISIN CAKES IN A PRESSURE COOKER
-
Preheat a pressure cooker or any pot for 5 mins.
-
Place a little separator at the bottom of the pot.
-
Place the cake pan over it. cover with lid and cook on very low heat until baked.
-
If you are using pressure cooker for baking, don’t use whistle and the rubber gasket. Else it may melt.
-
Alternatively you could add some salt or sand in the bottom of the pot or pressure and place the cake pan over it and bake.
SERVING SUGGESTIONS
You could serve this cakes warm or at room temperature. This fruit cake can be used to make Christmas bon bons or Rum balls.
BAKE AHEAD, STORAGE & FREEZING
Mini Raisin cakes can be stored at room temperature for 3 to 4 days. Cakes can be stored in fridge for a week. You can freeze them for upto a month. Thaw the cakes in fridge overnight before serving.
Equipment
- Sauce Pan
- oven
- Spatula
Ingredients
- 1 large egg
- ½ cup brown sugar
- 3 tbsp soft butter Unsalted
- 1½ cups seedless raisins
- ¾ cup all purpose flour
- ½ tsp baking Soda
- ⅛ tsp salt
- ½ cup water
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp pumpkin pie spice optional
- ¼ tsp ground clove
- ¼ tsp ground cardamom
- 2 tbsp Rum optional
Instructions
- Preheat oven to 180 Degree C | 350 Degree F.
- Take individual bake and serve muffin cups and arrange it in a baking tray. Alternatively you could use muffin trays. In that case line it with cupcake liners.
- Take brown sugar, water, raisins, butter, rum in a sauce pan. Mix well.
- Place the sauce pan on heat and cook till it comes to a boil. Once it starts to boil, reduce the flame and cook for 3 mins.
- Take the sauce pan from the heat and set aside to cool for 15 mins.
- Mean while mix together, flour, spice powders, baking soda, salt in a bowl.
- Once the raisin mixture cools a little, add the flour mixture into the raisin butter and fold gently, Don't over mix.
- Now use a ice cream scoop to divide the batter between the muffin cases.
- Pop this into the oven and bake for 20 to 25 mins until the cakes are baked.
- Remove the tray from the oven and leave to cool for 10 mins
- Serve.
HOW TO BAKE RAISIN CAKES WITHOUT OVEN
- Preheat a pressure cooker or any pot for 5 mins.
- Place a little separator at the bottom of the pot.
- Place the cake pan over it. cover with lid and cook on very low heat until baked.
- If you are using pressure cooker for baking, don't use whistle and the rubber gasket. Else it may melt.
- Alternatively you could add some salt or sand in the bottom of the pot or pressure and place the cake pan over it and bake.
Video
Notes
- Use seedless raisins, else the cake will have hard seeds scattered all over it.
- Addition of rum is optional, you could skip that.
- Instead of rum, you could use vanilla extract too.
- Don't over mix the batter, else it will turn dense.
- You could use chopped nuts if you prefer
- Never leave the spices, it adds nice flavor to the cakes.
HOW TO REGULAR SIZED RAISIN CAKE
Instead of baking these cakes in individual little cakes. You could bake this in a large cake pan.- use a 8 inch round cakes pan, line it with parchment paper. grease the sides with oil or butter.
- pour the batter into the cake pan.
- bake in a 180 degree C | 350 degree F preheated oven for 45 to 55 mins.
- if the cakes gets too dark, tent it with aluminium foil.
- remove the cakes from oven, cool it down.
- you could serve it immediately or wrap it tightly in plastic wrap and foil and store for later.
SERVING SUGGESTIONS
You could serve this cakes warm or at room temperature. This fruit cake can be used to make Christmas bon bons or Rum balls.BAKE AHEAD, STORAGE & FREEZING
Mini Raisin cakes can be stored at room temperature for 3 to 4 days. Cakes can be stored in fridge for a week. You can freeze them for upto a month. Thaw the cakes in fridge overnight before serving.Nutrition
MORE FRUIT CAKE RECIPES,
Tutti fruity cake
Whole wheat fruit and nuts cake
Plum cake balls
Pictorial:
1)Assemble all your ingredients. Make sure all your ingredients are at room temperature. First step Preheat oven to 180 Degree C | 350 Degree F.
2)Take individual bake and serve muffin cups and arrange it in a baking tray. Alternatively you could use muffin trays. In that case line it with cupcake liners.
3)Take water in a sauce pan or pot.
4)Add in brown sugar
5)Add in seedless raisins.
6)Add in butter
7)Add in rum. This is optional, but it adds nice flavor to the cake.
8)Place the sauce pan on heat and cook till it comes to a boil. Once it starts to boil, reduce the flame and cook for 3 mins.
9)Take the sauce pan from the heat and set aside to cool for 15 mins.
10)Meanwhile lets mix the dry ingredients. Take all purpose flour in a bowl.
11)Add in baking soda
12)Add cinnamon powder
13)Add in ginger powder
14)Add a pinch of salt
16)Mix well and set aside. This is your dry ingredients.
17)Once the raisin mixture cools a little, add the flour mixture into the raisin butter and fold gently, Don’t over mix.
18) Now use a ice cream scoop to divide the batter between the muffin cases.
19) Pop this into the oven and bake for 20 to 25 mins until the cakes are baked.
20) Remove the tray from the oven and leave to cool for 10 mins
21) Enjoy
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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