The recipe was originally from the Caked Crusader, and I haven't really made any changes to the proportions of the cake, just to the overall size. As mentioned last time, the cake took far longer to cook than I expected, resulting in an overcooked edge. To recify this I decided to keep the tin size the same but to make 2/3 of the recipe. This worked admirably, and the cake cooked in around an hour at the same temperature. Perfect. I was really pleased with the texture of the crumb and the edge wasn't too thick or dark this time. I served it au naturel, but if you want to gild the lily, I suggest you hop over to the Caked Crusaders blog for her custard buttercream recipe to serve with it, which sounds rather divine!
I can't explain the flavour of this cake well enough to do it justice, but it's sweet yet not too sweet and the raisins and buttermilk combine beautifully - the sum is so much greater than the parts and I urge you to try it even if you're not the world's greatest raisin fan.
I used the following quantities this time round, but followed the same method as last time, found on the Caked Crusader's blog.
Buttermilk raisin cake170g butter, softened; 170g caster sugar; 2 eggs; 1 tsp vanilla extract; 200g raisins; 250g plain flour; 1 tsp baking powder; 115ml buttermilk. You will need an 8" square cake tin, greased and lined with baking parchment.