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Raisin cake "Stolichny"
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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.
Course Dessert
Cuisine Russian
Prep Time 20 minutes
Cook Time 1 hour
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.