Cinnamon Raisin Sponge Cake Recipe

Close-up of a piece of sponge cake on a plate with mint and whipped cream on top

Cinnamon Raisin Sponge Cake Recipe

Tender bread sponge cake seasoned with cinnamon and cloves and studded with plump, juicy raisins.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 270kcal

Author Amee

Equipment

Oven

Ingredients

1 1/2 cups sugar
4 oz. unsalted butter room temperature
1 large egg
2 tsp cinnamon
1/2 tsp cloves
1 cup all-purpose unbleached flour divided
1 tsp baking soda
1/2 cup whole milk
1 cup of bread sponge
1 cup raisins

Instructions

Preheat oven to 350 degrees F.
Add butter and sugar to the bowl of a stand mixer or large mixing bowl. Mix on medium-high speed to cream the ingredients together.
Add the egg and mix on medium speed until smooth.
In a bowl, whisk together 1/2 cup flour, baking soda, cinnamon, and cloves.
Add flour mixture and milk to butter/sugar mixture and mix on low speed until just combined.
Add prepared bread sponge and mix gently on low to incorporate all ingredients. The texture of the prepared sponge should be very elastic. If the mixture seems too thin, add the remaining 1/2 cup of flour (I used the full cup). Stir in raisins.
Cover bowl with a kitchen towel and let it sit for one hour at room temperature.
Pour into a greased bread loaf pan or 9-inch cake pan.
Bake for one hour. Cake is cooked when toothpick inserted into the center comes out clean.
Remove pan from oven and place on wire rack to cool, then slice and serve. This would be delicious with a little homemade whipped cream on top.

Notes

Sweet milk:

Sweet milk is fresh milk that had to sit at room temperature for several hours. The cream came to the top and you skimmed that cream off the top and churned the cream. That separated the butter fat from the milk to make real home butter. What was left with flecks of butter in it was buttermilk. So the term sweet milk referred to milk just milked from the cow. It had the butterfat and all in it. After churning and getting the butter out, it had turned sour and made buttermilk. So the term sweet milk was just the whole milk before any processing had occurred, then it became sour/ buttermilk. Therefore, I use whole milk.

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