Raisin Bundt Cake Recipe
The biggest problem in cakes that contain grains such as dried fruit or chocolate chips is that the grains settle to the bottom while baking. In theory, there are some methods that can be applied to prevent this. For example, dipping the grains in flour before adding them to the cake mix (so that they stick to the dough and not collapse with the flour), placing the ingredients in the oven without delaying after mixing them (so they don't have a chance to wait and sink to the bottom), preheating the oven (so that the cake starts to bake immediately, the ingredients have a chance to sink to the bottom again). to make the cake dough a little thicker than normal, that is, to use a little more flour (so that the fluidity decreases and the ingredients hold).
However, when it comes to practice, although all of these methods are used, sometimes they may not work. There are 2 possible reasons for this;
1. Methods are not applied correctly
For example, raisins are dipped in flour, but after they are added to the dough, they continue to be whipped with a mixer. When you do this, there is no point in flouring the grapes anyway, the flour of the grapes rotating at high speed is completely mixed into the dough.
"I preheated the oven, but why did it happen?"
Did you really warm it up? I'm sure many people don't know what it means to heat the oven, they open the oven 2-3 minutes beforehand, open the door and bring their hand close, ohhh, the oven is hot. Unfortunately, it doesn't work like that. The engineers who developed the oven technology also thought about this and placed a small warning system in the oven for us. When you start the oven, a red light comes on in front of it and turns off after a while. Turning off that light indicates that your oven has reached the temperature you set. Before the oven light goes out, the oven is not heated. In this case, when you put your raisin cake in the oven, the raisins that wait until they start to bake will sink to the bottom.
2. You will ask why. It is what it is 🤷♀️
I'm serious about this, don't laugh. I did this until it was cooked in the kitchen, I did this and this, it should have been, but it didn't happen, etc. Most of the time, this is the only answer to your questions. Sometimes you are enthusiastic about something, you get the recipe from someone you trust very much, you try it as soon as you try it, you make ambitious and try it again and again, it doesn't work. You call, you tell how you did it, you make sure you do the same, you try again, it won't happen again, you have to give up. Then one day it comes to your mind again, you do it by saying that even if you don't have any care, without caring or falling on it, you do it, and it happens. Neither you nor I can answer why this is so. It is as if the kitchen understands that you are a beginner, but wait, don't be in a hurry, let your nose rub a little at the beginning. Then later it opens the doors of success. Don't go hard on yourself, in short, I'm doing it. Whenever you get the chance, try yourselves, don't be intimidated by the kitchen, don't be intimidated, but don't underestimate what you're going to do, it will all happen in time. One day, you will see that the grapes are evenly spread all over the cake.
Enjoy the recipe...
- 2 eggs,
- 3/4 cup of sugar,
- 1 cup of whole milk,
- 1/2 cup of vegetable oil,
- 2,5 cups of flour,
- 10 g of baking powder,
- 10 g of vanilin sugar,,
- 1.5 cups of raisins
- Cream together the eggs and sugar until white and frothy,
- Add the milk and vegetable oil and whisk,
- Add the flour, baking powder and vanilin sugar slowly while whisking until you get a smooth batter,
- Add raisins and stir well with a spatula,
- Pour into a 22 cm greased cake pan,
- Bake at 180 C degrees until golden brown on top.