Raising Cornflakes Cake

First thing is first. I'm afraid that this might be the last time I'll be posting a recipe as I'm rushing to finish my baking ingredients before its expiry.

After that, I'll be off to relax my mind and breathe the fresh air.

Seeing that last Friday was a national holiday and there were only a couple of cake slices from the previous batch, I threw myself into a baking mode shortly before dinner and whipped up a cake for the family. Taste wise, I've not had the chance to sample it but I hope that it's as tasty as it looks.

So, what do we have today?

Hmm, let's see.



Today's dish will be.... Raisin Cornflakes Cake.

Dry Ingredients
3 cups cake/pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp coarse salt
1 cup raisins
3 cups cornflakes

Wet Ingredients
150g butter, room temperature
2 1/2 cups milk, room temperature
1 Tbsp vanilla extract
3 eggs, room temperature

Oil a 20cm springform tin (feel free to use a glass substitute if you don't have the tin).
Preheat the oven at 190C.
In a small bowl, beat the eggs for a minute.
Sift the dry ingredients, and leave aside after adding the salt.
In another mixing bowl, beat the butter and vanilla with milk, until the butter has dissolved.
Fold in the dry mixture, half a time before finally folding in the cornflakes and the raisins.
Pour the wet batter into the prepared tin. (If there is some batter left, you can always convert it into a recipe for muffins.)
Bake at 25 minutes at 160C.
Allow it to completely cool before cutting it into slices.