Butter cake with raisins and cinnamon

70 min
Suitable for vegetarians
Temperature: Room temperature
Type of dish: Pastries
Seasonal period: All year
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Corinto raisins 0.233 kg
Creamed margarine 0.667 kg
Eggs 10.0 ud
Sugar 0.333 kg
Ground cinnamon 16.667 g
Plain flour 0.583 kg
Table salt 1.667 g
Raising agent 53.333 g
  • Preheat the oven to 190 ºC.
  • Place the raisins in some water or liquor to marinate.
  • Melt the butter over a low heat to avoid burning.
  • Mix the eggs and sugar with a wooden spoon.
  • Add the melted butter, cinnamon, sifted flour, baking powder and a pinch of salt.
  • Mix everything until a homogeneous mass is obtained. Add the raisins having discarded liquid.
  • Grease the mold and sprinkle flour on the sides.
  • Fill the mold and bake in the oven for about 40 minutes.
  • Leave to cool.


  • In a modular oven, program 3/4/3
  • For  this recipe we can use  three small molds (14 cm) of plumcake.
Nutritional information (1 portion)
Fiber 7.0 g
Saturates 32.27 g
Monounsaturated fatty acids 33.38 g
Polyunsaturated fatty acids 52.82 g
Cholesterol 612.69 mg
Calcium 157.41 mg
Iron 6.35 mg
Zinc 2.69 mg
Vitamin A 228.25 ug
Vitamin C 0.95 g
Folic acid 86.47 ug
Salt (Sodium) 1396.43 mg
Sugars 94.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.