I love cakes that stand good on their own without the effort and calories piled on by layers of sickly sweet icing. That pleasure lies more in the texture of the crumb, the moistness captured between each slice and the mellow blend of flavours that develop as the remnants of cake mature between layers of foil in my cake tin. This particular cake aux raisins may look like a total plain jane but when served warm from the oven, it becomes, in my eyes, a comfort dessert at its best.




100 ml vegetable oil

1 cup caster sugar

2 eggs, room temperature

1/4 tsp almond extract

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

290g Nestle Dessert Cream

2 tbs fresh lemon juice

1/3 cup raisins



  • Preheat oven to 180° C. Grease and line a 20 cm loaf pan with parchment paper.
  • Add lemon juice to cream and leave to stand. Soak raisins in warm water.

  • Cream butter and sugar together. Add eggs and almond extract and beat until fluffy.
  • Sift flour, baking powder and baking soda together in a large mixing bowl.

  • Add dry mixture to batter alternating with soured cream. Mix until well blended.
  • Drain raisins well before adding to batter. Pour into prepared pan and level surface.


  • Bake for 50 minutes. Cool in pan for 10 minutes before turning out on a wire rack.
  • Cool to room temperature before slicing with a bread knife. Makes 12 pieces.