Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup raisins
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the cranberries, white chocolate chips, and raisins.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300 kcal
Fat: 14 g
Carbohydrates: 37 g
Protein: 5 g
Substitutions for Ingredients
- Butter: can be substituted with margarine or vegetable oil
- Milk: can be substituted with almond milk or soy milk
- Cranberries: can be substituted with dried cherries or blueberries
- White chocolate chips: can be substituted with semi-sweet chocolate chips or dark chocolate chips
- Raisins: can be substituted with dried currants or dried apricots
Variations:
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture
- Substitute the cranberries with dried cherries and the white chocolate chips with semi-sweet chocolate chips for a different flavor
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter to ensure the cake will come out of the pan easily.
- Let the cake cool completely before slicing and serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream
- Dust with powdered sugar
Garnishes:
- Sliced almonds
- Chopped walnuts
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Fresh berries
- Hot coffee or tea
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too moist, bake for an additional 5 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use a clean bowl and utensils when preparing the batter.
Food History:
Pain aux raisins is a traditional French pastry that dates back to the 18th century. It is made with raisins, dried fruit, and nuts, and is usually served as a breakfast or snack.
Flavor Profiles:
This Pain aux Raisins with Cranberries and White Chocolate has a sweet and nutty flavor with hints of vanilla and a subtle tartness from the cranberries.
Serving Suggestions:
This Pain aux Raisins with Cranberries and White Chocolate is best served warm with a dollop of whipped cream or a scoop of ice cream.
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