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Raisin cake “Stolichny” – the sweet original from the Soviet Union

Raisin cake "Stolichny" – the sweet original from the Soviet Union

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The Russian raisin cake “Stolichny” melts after each bite directly on the tongue, so tender it is, and tastes incredibly delicious. Not without reason it was one of the most popular cakes of the Soviet era. At the same time, it is very easy and quick to make with a few common ingredients. Here I will show you how to make it yourself in a loaf pan. You can find a detailed recipe for the raisin cake “Stolichny” with exact quantities and step-by-step instructions here at the very bottom.

What does “Stolichny” mean?

The word “stolichny” translated from Russian means “metropolitan”. The cake “Stolichny”, which consists of a mixed batter with raisins, was sold in the former Soviet Union as a loaf cake and in the form of muffins. Now you can hardly find the sweet original in bakeries or canteens in Russia. So let’s just bake the loaf cake with raisins ourselves!

Russian raisin cake "Stolichny"

One of the most popular and easy cakes of the Soviet era

In the former Soviet Union canteens, pastry shops and bakeries offered many different delicious cakes and tarts. Some of them can be made with some effort, others are rather simple in their making. Among the last is the raisin cake “Stolichny”. It can even be called the simplest Soviet cake. At the same time, it is also one of the most delicious cakes from the Soviet era.

The ratio of ingredients makes the difference

What makes the raisin cake “Stolichny” so special is its unique consistency and delicious taste. This is due, among other things, to the proportions of the ingredients. Raisins, butter and sugar are added to the dough in the same proportion. The cake tastes moderately sweet, tender and very delicious. So if you want to try exactly the original cake from the former Soviet Union, you should not change the quantities.

Russian raisin cake "Metropolitan"

How to replace raisins?

Classically, the cake “Stolichny” is made with raisins. In the process, a fairly large amount of raisins goes into the dough. This is also what makes the Russian loaf cake. However, if you don’t like raisins, but still want to make and try the cake “Metropolitan”, you can replace raisins with the same amount of candied orange peel and lemon peel. It’s best to make the candied citrus peel yourself beforehand, because then your cake will be really aromatic. In the article How to make candied lemon peel & candied orange peel at home: Recipe you will learn how to do it.

Stays fresh and delicious for a long time

The raisin cake “Metropolitan” not only tastes incredibly delicious and is easy to make, it also stays fresh for a very long time and tastes even better in the next few days. So you can make it in advance for a special occasion. The loaf cake is perfect for the Christmas table, among other things. Store it in an airtight container, such as a lunch box, in a cool place. You can enjoy it for up to about two weeks. As delicious as the raisin cake tastes, it won’t last that long.

Russian loaf cake with raisins

The raisin cake “Stolichny” is

  • soft,
  • tender,
  • a little crumbly,
  • aromatic,
  • so delicious,
  • easy and quick to make with common ingredients,
  • very long shelf life,
  • ideal for dessert during the week or at the weekend,
  • perfect Christmas cake,
  • classic of the former Soviet cuisine.

Recipe for raisin cake “Stolichny”

The Russian loaf cake “Stolichny” you can make yourself in a flash. The recipe is very easy, and you need only a few common ingredients for it, which you may already have at home. Here you can get a rough idea of how it is made and what you need for it. As always, you can find the exact quantities and step-by-step instructions on how to make the raisin cake “Stolichny” yourself here below in the box recipe.

Actually, you just need to mix all the ingredients to the batter, put the batter in the loaf pan, put it in the oven and then wait for the oven to do its job. That’s it. For the dough you’ll need raisins, then softened butter, fine sugar, eggs, flour, baking powder, some vanilla sugar and a pinch of salt. First, beat the butter for a few minutes until it is fluffy and creamy. Then add sugar, vanilla and salt and beat for another few minutes. Add eggs one at a time and beat until the sugar is dissolved. Then mix in the raisins. At the end, quickly stir in the flour and baking powder, pour the viscous mixture into the greased loaf pan and bake the cake. Let it cool and dust with powdered sugar. Done!

Loaf pastry

How to make Russian raisin cake “Metropolitan”: tips and tricks

  • Exactly the 1:1:1 ratio of the ingredient quantities of butter, sugar and raisins makes the original taste of the cake “Stolichny”. So I recommend you not to change the quantities.
  • It is best to use fine sugar for the recipe, as it dissolves faster when whipped. Alternatively, you can replace sugar with powdered sugar.
  • Eggs must be at room temperature. This is the best way for them to combine with softened butter. In addition, the sugar dissolves more quickly when beaten.
  • Before adding the raisins, flour and baking powder to the other ingredients, beat the mixture until the sugar dissolves. You can check this by rubbing a small amount of the mixture between two fingers. If you don’t feel any crystals when rubbing, the sugar has dissolved.
  • Do not stir the dough too long after adding flour, but only briefly until it has a homogeneous consistency. Otherwise, the raisin cake might taste rubbery and dry later.
  • It is best to add flour with baking powder to the other ingredients through a sieve, so that no lumps form in the dough and you do not have to stir it too long.
  • To bake the cake, you will need a loaf pan measuring approx. 25 cm x 10 cm.
  • Be sure to thoroughly grease and flour the loaf pan so that you can easily remove the raisin cake from the pan after baking.
  • You can check if the cake is baked with a toothpick. To do this, insert a toothpick briefly into the center of the cake and see if it comes out clean.
  • Store the cake with raisins in an airtight container in a cool place. It will stay fresh and delicious for a very long time. You can store it for up to about 2 weeks.

Russian loaf pastry

Did you make the raisin cake “Stolichny” according to this recipe? I’m looking forward to your result, your star rating and your comment below, how you liked the Russian loaf cake.

Got an appetite for more delicious loaf cakes? Try these recipes as well:

Raisin cake "Stolichny"

Raisin cake "Stolichny"

The Russian raisin cake "Stolichny" melts after each bite directly on the tongue, so tender it is, and tastes incredibly delicious. Not without reason it was one of the most popular cakes of the Soviet era. At the same time, it is very easy and quick to make with a few common ingredients. According to this recipe, you can make it yourself in a loaf pan.
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine Russian
Servings 8

Equipment

  • 25 cm x 10 cm loaf pan

Ingredients
  

  • 220 g raisins
  • 220 g butter (room temperature)
  • 220 g sugar fine
  • 3 eggs (room temperature)
  • 300 g flour
  • 9 g baking powder
  • 8 g vanilla sugar
  • 1 pinch of salt
  • butter to grease the baking pan

for dusting

  • powdered sugar

Instructions
 

  • Grease the loaf pan with butter and dust with flour, tapping off the excess flour.
  • Beat soft butter for about 3 - 4 minutes until fluffy and creamy.
  • Add sugar, vanilla sugar and salt to butter and beat for another 3 minutes or so.
  • Add eggs one at a time and beat each time until homogeneous. Then beat the mixture until the sugar is completely dissolved.
  • Add raisins and mix it until the raisins are evenly distributed in the mass.
  • Add flour with baking powder and mix briskly and briefly to form a viscous dough.
  • Pour the batter into the loaf pan, make an approx. 1 cm deep "cut" in the center of the batter lengthwise with a silicone scoop and bake the cake in a preheated oven at 160 °C top and bottom heat for approx. 1 hour. Let it cool down and dust it with powdered sugar.

Notes

  • Exactly the 1:1:1 ratio of the ingredient amounts of butter, sugar and raisins makes the original taste of the cake "Stolichny". I recommend not to change the quantities.
  • It is best to use fine sugar for the recipe, as it dissolves faster when whipped. Alternatively, you can replace sugar with powdered sugar.
  • Before adding raisins, flour and baking powder to the other ingredients, beat the mixture until the sugar dissolves. This can be checked by rubbing a small amount of the mixture between two fingers.
  • In any case, do not stir the dough too long after adding flour, but only briefly until it reaches a homogeneous consistency.
  • Be sure to thoroughly grease and flour the loaf pan so that the raisin cake can be easily removed from the pan after baking.
  • Use a toothpick to check if the cake is done baking.
  • Note the detailed tips and tricks for making raisin cake "Stolichny" above in the post.
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