Icelandic Raisin Cake

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    Icelandic Raisin Cake

    Icelandic Raisin Cake

    (52)
    1hr15min


    50 people made this

    About this recipe: This is a good everyday loaf cake filled with raisins and flavoured with lemon and cardamom. My grandfather loves it. Great to serve on Christmas morning.

    Ingredients
    Serves: 15 

    • 220g (1 cup) caster sugar
    • 185g butter
    • 2 eggs
    • 345g (2¾ cups) plain flour
    • 2 teaspoons baking powder
    • 200ml (¾ cup) milk
    • 90g (½ cup) raisins
    • ½ teaspoon lemon essence
    • 1/4 teaspoon ground cardamom, or to taste

    Directions
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C. Grease one 28cm loaf pan.
    2. Cream the butter and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavourings. Stir in the flour and the baking powder.
    3. Sift a little flour over the raisins then stir them into the mixture. Pour the mixture into the greased loaf pan and bake for 55 to 60 minutes.
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    Reviews and ratings
    Global ratings:
    (52)

    Reviews in English (54)

    by
    68

    I love Scandinavian cooking, so I couldn't wait to try this loaf cake. I could not find cardamom flavoring and so used 1 tsp. cardamom spice instead. I have made this three times. Once according to the original recipe, once with an extra egg yolk, and once with candied orange peel instead of raisins. All turned out really well. The cake keeps well and can be toasted or used to make "Poor Nights of England," a Brit version of French toast served as dessert. I use golden raisins instead of regular ones.  -  03 Oct 2000  (Review from Allrecipes US | Canada)

    by
    55

    Wonderful cake! I was just in Iceland and had a cake very similar. Thanks for sharing! One tip: don't worry about trying to track down cardamom extract - just use 1/2 tsp cardamom powder instead.  -  04 Aug 2007  (Review from Allrecipes US | Canada)

    by
    29

    I wanted muffins, so I added a 1/2 t. more baking powder and added milk until the consistency was a little less thick than the original recipe made. I also used currants soaked in tea instead of raisins. They came out perfect. The flavor is unique and delicate. It was just what I was looking for, something light, refreshing and different than your usual muffin fare. I would use this recipe again.  -  08 Jan 2004  (Review from Allrecipes US | Canada)

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