Russian Cuisine




2 tablespoons unsalted butter for greasing pans
5 extra-large eggs, at room loaf temperature
1 teaspoon vanilla extract
1 pound (3 3/4 cups) cake flour
3/4 pound (2 cups) dark seedless raisins
1 teaspoon baking powder
A pinch of salt
1 tab

In contrast to the American pound cake, which calls for equal amounts of butter, sugar, and flour, the Russian version uses equal weights of butter, sugar, and raisins and one-third more flour. This produces a densely textured cake whose deep yellow

Preheat the oven to 350F. Butter the loaf pans. Sift the flour with the baking powder and salt and set aside . Combine the softened butter and the sugar, beat with an electric beater at low speed for 30 seconds, then at moderately high speed for 5

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