Ingredients
Makes 2 cakes
FOR THE CAKE
- 1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 2 cups raisins
- 2 tablespoons ground cinnamon
FOR THE TOPPING
- 2 cups confectioners’ sugar
- 4 to 5 tablespoons milk
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides.
Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
Toss raisins in remaining 2 tablespoons flour; fold into finished batter.
Divide batter in half. Fold cinnamon into 1 half.
Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon.
Swirl with a knife about 8 times.
Tap on counter to distribute; smooth tops.Bake until a tester inserted into center of each cake comes out clean, about 55 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.Make the glaze: Combine 2 cups confectioners’ sugar and 4 to 5 tablespoons milk in a bowl.
Drizzle over cooled cakes.
Let the glaze harden and serve.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
