Moist Raisin Loaf cake

French

This Stolichny-style raisin loaf is a buttery, softly sweet cake studded with tea-soaked raisins and a hint of orange.

It stays moist for days and tastes even better the next day, with minimal pantry ingredients.

Stolichny Raisin Loaf Cake (Russian-Style) : Moist Butter Cake with Tea-Soaked Raisins

Raisin loaf cake is my kids’ go-to after-school treat. It never lasts long in our house, especially with a cold glass of milk or a mug of hot chocolate.

I’d been making my usual version for years, until a Russian mum at my daughter’s school brought in a loaf that was unbelievably soft and tender.

One slice turned into two… and I knew I had to learn her recipe.

In baking, raisins are often soaked to plump them up and add flavour, sometimes in rum.

Her simple twist was using brewed tea instead. It hydrates the fruit just as well, keeps the taste gentle and cosy, and makes the raisins melt into the crumb rather than staying chewy.

Of course, I asked for the recipe and baked it as soon as I got home. The verdict was immediate: “Mum, your cake is better today!”

One key tip: let it cool completely, ideally overnight. Cutting too early releases steam and dries the crumb.

What makes this cake truly special is its balanced ratio, equal parts raisins, butter, and sugar, creating a sweetness that feels just right.

What to know before you start

• Texture: a buttery, moist crumb with plumped raisins and a light hint of orange.
• Skill level: easy, no stand mixer needed.
• Bake time: 50-60 minutes at 180°C (adjust to your oven).
• Yield & pan: about 10-12 slices; a 24-26 cm loaf pan works best (or 20-22 cm for a taller loaf, bake a little longer).

Perfect texture and lasting softness

• This cake is very moist, tender, slightly crumbly, and beautifully scented.
• It keeps well: after 24 hours, it often tastes even better.
• Ideal to make ahead for holidays, guests, or a festive table.
• Perfect for after-school snacks and easy weeknight desserts.

Raisin Loaf Cake Ingredients (Stolichny-Style) + Easy Swaps

• 225 g all-purpose flour: avoid self-raising flour so the rise and texture stay controlled.
• 3 eggs (2 whole + 1 yolk): use room-temperature eggs for a smoother batter.
• 170 g butter: softened/room temperature so it creams easily and keeps the cake moist.
• 170 g caster sugar (fine sugar): dissolves faster than coarse granulated sugar for a finer crumb.
• 1½ tbsp orange juice: adds a gentle citrus note and helps tenderness.
• 170 g raisins: soak first (hot water, brewed tea, or rum) so they turn plump and soft.
• Pinch of salt: lifts flavour and balances sweetness.
• ¼ tsp baking powder: a small amount for an even, steady rise.

Substitutions & equivalents (from your pantry)

• Sugar: reduce by 10-15% for a less sweet, slightly less golden loaf.
• Butter: margarine works, but the crumb is usually less rich and flavour milder.
• Dried fruit: swap raisins for sultanas, currants, finely chopped candied cherries, or mixed dried fruit (cranberries, diced apricots).
• Orange juice: use lemon + a splash of water, or milk (milder, less fruity).
• Tea for soaking: black tea/Earl Grey for aroma, or a light herbal tea for a neutral taste.

How to Make Stolichny Raisin Loaf Cake (Step-by-Step)

• Plump the raisins: place them in a bowl with a little hot water or brewed tea for 10–15 minutes.
• Drain well.
• Preheat: set the oven to 180°C (conventional).
• Grease and flour your loaf pan.
• Cream butter and sugar: whisk the soft butter with all the sugar until pale, light, and fluffy.

• Mix the eggs: in a separate bowl, whisk 2 whole eggs + 1 yolk, then stir in the orange juice.
• Add gradually: whisk the egg mixture into the butter mixture 1 tablespoon at a time, beating well after each addition to stop the batter splitting.

• Prepare dry ingredients: sift the flour.
• Set aside 2 tbsp.
• Mix the remaining flour with the salt and baking powder.
• Add the flour: whisk the flour mixture in spoon by spoon until the batter is smooth.
• Coat the raisins: toss the drained raisins with the reserved 2 tbsp flour, then fold into the batter with a spatula.

• Bake: pour into the pan and bake for 50–60 minutes at 180°C (a knife/toothpick should come out clean).
• Cool: let it warm down, then cool completely before turning out.
• Ideally, wait 24 hours for the softest crumb.

Tips for best results (no-fail)

• Keep the 1:1:1 ratio (butter:sugar:raisins) for the classic taste and texture.
• Use fine sugar so it dissolves properly.
• Eggs must be room temperature to blend smoothly with softened butter.
• Whisk until sugar feels dissolved: rub a little batter between your fingers, no gritty crystals.
• After adding flour, mix just until combined to avoid a dense, rubbery crumb.
• Sifting flour + baking powder helps prevent lumps (less mixing needed).
• Recommended pan: about 22 × 10 cm; grease and flour well for easy release.
• Check doneness with a toothpick inserted in the centre.

Storage and freezing

• Room temperature: keep whole in an airtight box for 4-5 days.
• Fridge: only if your kitchen is warm; bring slices to room temp before serving.
• Freeze: slice, wrap, then bag.
• Defrost: at room temp, or 10-15 seconds in the microwave per slice.
• Best flavour/crumb: after 24 hours.

Stolichny Raisin Loaf Cake FAQ (Common Questions)

• Can I boost the flavour? Yes, add orange zest, vanilla, cinnamon, or a pinch of nutmeg without changing the texture.
• How do I stop the crust from browning too much? Loosely cover with foil halfway through baking and move the pan one rack lower.
• My loaf cracks on top, is that normal? Yes, it’s classic: the batter rises and splits naturally down the centre.
• Can I add nuts? Yes, add 40-60 g of walnuts or almonds, toasted if possible.
• How do I get neat, clean slices? Use a serrated knife once the cake is completely cool.
• Can I serve it as a dessert? Absolutely, pair it with custard, Greek yogurt, or roasted fruit.

Raisins Loaf Cake on video

Other Desserts to try

• Fluffy Moist Lemon Cake
• Orange Yogurt Loaf Cake
• Chocolate Bread : Loaf Cake
• Cranberry Cake