Friday, November 30, 2007

Buttercake w/raisins

This was baked for my Aunty Hong. She has asked me to bake this with lots of raisins as her family loves buttercake with lots of it. I have mixed in 3/4 of the Cointreau soaked raisins into the batter and sprinkle the rest at the bottom of my cake tin. I hope she will like it.

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8 comments:

Adeline said...

Dear Baking Mum
Beautiful and inspiring! Thanks for being so generous in sharing, I'm learning alot just by reading. About the raisins, if Cointreau is not available, whatelse can they be soaked in? Raisins in cakes should be plump, not dry ...

Hugbear said...

Hi Adeline, you can either soak it in Grand Marnier, Rum, water or orange juice to plump it up.

Adeline said...

Thanks for your prompt reply! I will buy a bottle of Rum from the airport. What other liquour do you recommend as a good-to-have in the baking pantry? Sorry to be a bother.

Hugbear said...

Hi Adeline, it will be good to keep a bottle of orange liquer, a bottle of Kahlua (coffee liquer). These are the more commonly used liquer.

recipehunter said...

Hi hugbear, I like your blog very much with lots of nice recipes. For your butter cake do you use pure evaporated milk or dilute it with water. Thanks.

Anonymous said...

hi hugbear I like your blog very much with lots of nice recipes. For your butter cake do you use pure evaporated milk or dilute it with water. Thanksbgzafbzo

Hugbear said...

Thanks recipehunter, I use all evaporated milk.

Anonymous said...

Hi,

Yr buttercake w/raisins looks so tempting.

how can i get the receipe?

tks
esther ong

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