There’s something wonderfully nostalgic about the smell of a warm raisin loaf cake wafting through the kitchen—reminds me of my grandma’s cozy little cottage where afternoons slowed down and the kettle was always ready for a good cup of tea. Baking this cake feels like wrapping yourself in a soft blanket: the golden crust, the plump raisins tucked inside, and that perfect hint of cinnamon that makes every bite feel like a gentle hug. If you’ve never made a raisin loaf cake before, get ready to discover a simple treat that’s equal parts comforting and delightfully sweet, perfect for sharing or savoring slowly with your favorite book or morning coffee.
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients
For the Main Dish:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup plain yogurt or sour cream
1 cup raisins (plump and soft, preferably soaked in warm water or juice for 10 minutes)
How I Make It
Step 1:
First things first, preheat your oven to 350°F and grease a 9×5-inch loaf pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined. This will give your loaf a lovely even rise with a warm spice note.
Step 2:
In a large mixing bowl, beat the softened butter and brown sugar until creamy and fluffy—this step is key for a tender crumb. Then, add eggs one at a time, mixing just until combined. Next, stir in the vanilla extract and yogurt to keep things moist.
Step 3:
Gently fold the dry ingredients into the wet mixture with a spatula—don’t overmix! When there are just a few streaks of flour left, fold in the drained raisins. They add those juicy, chewy bursts that make this cake so special.
Step 4:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Step 5:
Once done, let the cake cool in the pan for 10 minutes before transferring onto a wire rack. This rest helps the loaf finish setting and keeps it from breaking apart.
Step 6:
Slice, serve, and enjoy! The crust will be golden brown with a slight crackle, while the inside stays soft and studded with sweet raisins.
Variations & Tips
Swap raisins for chopped dried apricots or cranberries for a fruity twist.
Stir in a handful of chopped walnuts or pecans for added crunch.
Add a splash of orange zest to the batter for a bright, citrusy note.
Soak raisins in warm tea or rum instead of water for deeper flavor.
For a lighter version, substitute half the butter with unsweetened applesauce.
If your loaf seems dry, brush the top with a light honey glaze right after baking.
How I Like to Serve It
This raisin loaf cake is perfect for a laid-back weekend breakfast, paired with a steaming cup of black coffee or chai tea. I also love serving it as an afternoon snack, warmed slightly and topped with a pat of butter or cream cheese. During the holiday season, it makes a lovely homemade gift wrapped with a festive ribbon!
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Reheat slices briefly in the microwave for that freshly baked warmth and softness.
Closing: This raisin loaf cake is one of those simple, comforting recipes that feels like a small celebration every time you bake it—easy to make, deliciously satisfying, and always a crowd-pleaser!
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
