Raisin Bundt Cake
Intro
This Bundt cake dessert is easy to make and doesn’t require much preparation time. It is soft, buttery, and airy with just the right amount of sweetness. It is my go-to recipe for potlucks and get-togethers. You can make it with or without dried fruit (as shown in photos). All you need to do is just prepare one batter, bake and enjoy it!
Recipe
Ingredients
3 eggs
1 cup of sugar (200 g)
3 cups of all-purpose flour (360 g)
1/4 teaspoon of salt
2 teaspoons of vanilla extract
2 teaspoons of baking powder
2 sticks of unsalted butter (220g)
1 cup of kefir or buttermilk
1 cup of raisins or other dried fruit (optional)
Instructions
Preheat the oven to 365 degrees F.
Melt butter in a pan and let it cool for 10-15 minutes.
Add salt and baking powder to the flour. Set aside.
In a bowl, beat eggs with a hand mixer, then add sugar and kefir and vanilla extract and blend for about a minute.
Gradually add flour to the batter and after that add melted butter. Do not overmix the batter once the flour is added.
Add one cup of raisins or other preferred dried fruit (optional).
Grease your Bundt cake pan with butter or cooking spray.
Put the batter in the baking pan and bake anywhere from 45 minutes to 1 hour (depending on your oven).
After 45 minutes stick toothpick in the cake, if the toothpick is clean, that means your cake is ready. If not, continue baking until the toothpick becomes clean. Enjoy!
Here is the cake batter, where I added dried cranberries and raisins.