Chefhola Pastries Mini Molded Cakes Raisin Mold Cake Mini

Mini Raisin Bundt Cake

Recipe Summary

A classic that combines the nostalgic texture of a bundt cake with the natural sweetness of raisins; it offers easy portioned serving and is soft, fruit-filled, and delicious in every slice.

Historical Background

Bundt cakes evolved from the “pound cake” tradition (one pound/kilo of each ingredient) in European cuisine since the 18th century. The raisin version is the most traditional “tea-time” companion baked at home, where fruits were added to the cake batter to serve both as a sweetener and a preservative.

Recipe and Ingredients

This is a classic, dense-textured cake recipe baked in portions in mini molds where the raisins are felt in every bite.

Ingredients

• Flour: 2.5 cups (sifted)
• Butter: 150g (at room temperature)
• Sugar: 1 cup
• Eggs: 3 large
• Raisins: 1 cup (black or sultana)
• Milk: 1/2 cup
• Baking Powder: 1 packet
• Vanilla: 1 packet
• Lemon Zest: 1 teaspoon (for aroma)

Preparation Process

1. Preparation: Preheat the oven to 180°C. Grease your mini molds with butter and lightly flour them.
2. Creaming: Whisk the butter and sugar with a mixer for about 5 minutes until pale.
3. Eggs: Add the eggs one by one, whisking well after each addition.
4. Dry Ingredients: Sift in the flour, baking powder, and vanilla. Add the milk and mix with a spatula.
5. Final Stage: Add the raisins (if you coat them with flour beforehand and shake off the excess, they won’t sink) and the lemon zest, and fold gently one last time.
6. Baking: Divide the mixture into the molds. Bake for 25–30 minutes (until a toothpick comes out clean).

Recipe Tips

• Preventing Raisins from Sinking: Toss the raisins with 1 tablespoon of flour before adding them to the batter.
• Room Temperature: The eggs and butter must be at room temperature for the cake to rise properly.
• Softness: Let the cake rest in the mold for 10 minutes after taking it out of the oven, then transfer it to a wire rack.

Presentation

Dust lightly with powdered sugar and serve alongside freshly brewed tea or plain filter coffee.

Nutritional Values (Per serving – Approx.)

• Calories: 220 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 8g

Category and Place in World Cuisine

• Category: Dessert / Pastries.
• Place in World Cuisine: Falls into the “Tea Cake” or “Coffee Cake” category.

Who is it for?

Those looking for a practical dessert, families with children, and hospitable hosts looking for a tea-time companion.

Allergy Warnings

Contains gluten (flour), eggs, and dairy products.

Why should I eat this dish?

Because it is a fresh and healthy source of energy, prepared in your own kitchen without preservatives, using natural grape-based sugar.

Useful Information and Resources

Raisins are a good source of fiber and antioxidants. However, portion control is important due to their high sugar content.

Popular Questions and Answers

• Q: Why doesn’t my cake rise? A: The ingredients not being at room temperature or over-mixing the batter can cause it to lose its air.
• Q: Why do raisins always sink to the bottom? A: They are heavy because you didn’t coat them with a little flour.
• Q: Which raisins should I use? A: Seedless black raisins (sultanas) suit the texture of this recipe best.
• Q: How can I make the cake moister? A: Adding 1 tablespoon of yogurt to the batter helps maintain the moisture balance.

Zero Waste Note

Store leftover raisins in an airtight glass jar to use in your next cake. If your cake goes stale, you can cube it and dry it in the oven to make “cake croutons” and add them over yogurt.

Trusted Health Links

• Harvard T.H. Chan: Healthy Eating Plate
• American Heart Association: Added Sugars

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