Easter cake with raisins

I congratulate everyone on the holiday!

Today we tasted Easter cake! Delicious!

Baked on Thursday. Until today, the Easter cake was waiting for its fate in a kitchen cabinet at room temperature. Apparently during this time he "reached".
No resemblance to a bun, very tender, crumbly crumb.

I already wrote that when mixing, I doubled the amount of sugar. You can add another spoon, but we liked it anyway.

Thanks for the recipe!

I made Easter cakes according to this recipe. The only thing - added 1 tbsp. a spoonful of brandy. Used freshly squeezed orange juice. It turned out great. The first cake did not even have time to photograph, the second - in the photo.

There is a question for the audience: how does anyone introduce cognac or rum into the cake? Soaking raisins or something? And then the dough is good, but with the aromas - the trouble.

This is usually introduced: raisins are soaked in any (in different) alcohol, but the aroma is still common both during preparation and after

And here's what I got according to this recipe:




Thanks for the recipe!

I baked Easter cakes according to this recipe. Very good. The dough is lush, sweet, aromatic. The cake itself is even, with a soft crust. And relatives and work colleagues asked on occasion to repeat this masterpiece at least once

I made Easter cakes according to this recipe. The only thing - added 1 tbsp. a spoonful of brandy. Used freshly squeezed orange juice. It turned out great. The first cake did not even have time to photograph, the second - in the photo.

cute!

but I didn’t work out, everything was measured by the weights. The yeast and flour are good, and so is the bread maker, because every day we almost bake French and so on. Everything is so lush. It seemed a little liquid, instead of lemon juice, I squeezed juice from an orange. The first time this happened in this HP.

They also tried to bake a cake, at first my husband yelled - when this mockery was over (he was talking about the smell), then stood guard for 1.5 hours - beating off those who wanted from the table.
Everyone liked the fact that there is not enough sugar, not a problem, we will add next time. Many thanks to the author for the recipe, it was very tasty

Possessed cake I did twice, both times above all praise, though instead of vanillin vanilla sugar put a plus for the sweetness of Art. a spoonful of honey

[Vanillin]

Vanillin 1 tsp

3. Then add salt, sugar, vanillin and butter.

And I have a question: does the recipe go with vanillin or vanilla sugar? These are, after all, sooooo different things.

I always added vanilla sugar according to this recipe

in fact of the matter. If you add a teaspoon of VAANILIN according to the recipe, the result will be

Panasonic SD-2501. Easter cake with raisins

I tried to bake it today (I also found such a recipe in my instructions for HP 2502). I read reviews here, put vanillin - as usual - on the tip of a spoon, and 5 tablespoons of sugar. All the same, it turned out not very sweet, although tasty. Next time I'll bake 6 tablespoons of sugar and still 150 grams of butter
Thanks to everyone who posts reviews: it's easier to navigate this way!

Liked the recipe. I baked it 2 times (Panasonic SD-2501), and it didn't work out once, constantly damp inside. Made according to the recipe, weighed everything on the scales.

[qame]

qame, in the next topic they wrote about the fact that even the usual recipes stopped working out. The reasons are different: damp or dry flour, flour from grain of a new crop. I now pour 20 ml less water into an ordinary loaf and then it turns out fine. Have you looked into the stove after mixing? What kind of dough?

[Wasp]

Wasp thanks for the answer. I also thought that I need to put 1 egg less, or only half a lemon. I really love such cupcakes, I don’t want to give it up. And you can ask you to send a link to the next topic in Ls about which you wrote

[Wasp]

Wasp thanks for the answer. I also thought that I need to put 1 egg less, or only half a lemon. I really love such cupcakes, I don’t want to give it up. And you can ask you to send a link to the next topic in Ls about which you wrote

I reduced it by an egg and half a lemon, the middle was not baked at all.The dough in the middle is raw, the edges are slightly burnt. Apparently it's not fate after all

I reduced it by an egg and half a lemon, the middle was not baked at all. The dough in the middle is raw, the edges are slightly burnt. Apparently it's not fate after all

So what is the consistency of the dough after kneading? Maybe you just need to add a little flour?

So what is the consistency of the dough after kneading? Maybe you just need to add a little flour?

It was elastic, but quite a bit astringent

I didn’t answer for a long time, I don’t know a single clever thought about baking, I don’t know how to help ... There are only 2 ideas: put much less butter (I have a couple of times the butter cupcakes were not baked inside because of the high fat content) and refuse lemon, apple juice instead, for example. You can re-read the previous pages to this recipe, I described there what I replaced and how successful the cake came out. There is a suspicion that citric acid or oil "block" the activity of the yeast.

I tried adding not 100 grams. butter, but 150, and not 4 tablespoons of sugar, but 6. And I mix orange juice with lemon juice (70 ml). It turned out much tastier! It was baked perfectly, it costs a week - nothing is done with it (we already ate too much of this cake, and it was just lying there; I took it to work - it was eaten in a moment) It turns out very tasty with candied fruits. Recommend!

I baked a cake according to this recipe, it seemed to me not sweet enough, otherwise - everything is fine, perfectly baked, the crust is crispy.
in the next. since I’m thinking of adding more sand, but I’m afraid I’ll hurt it, the dough will not rise, or some other unexpectedness ...
what do you think? who tried it sweeter and how much did they put?

Liked the recipe. I baked it 2 times (Panasonic SD-2501), and it didn't work out once, constantly damp inside. Made according to the recipe, weighed everything on the scales.

can the voltage in the network play pranks?
do you get other recipes or is it just the Easter cake?

Sugar does not add much sweetness, but the sides of the cake will be very tanned and even burnt to the taste. I would recommend to try another tasty instead Kranz with boiled condensed milk and walnuts (cold dough) I do not refrigerate the dough, but bake after 20-30 minutes of proofing

Hello everybody.
Great recipe. For a long time the stove did not dare to use it - the lack of liquid was embarrassing. I read the reviews and baked them. Truth added a tablespoon of sour cream and a tablespoon of rum. I took freshly squeezed orange juice.
It turned out to be soooo delicious - aromatic and lush.

SD-2501, made according to this recipe 2 times, both times it turned out badly, the crumb is gray-yellow, dense, not airy, in the very middle it was not even baked. Attaching photo. What could be the reason? I'd like to get Easter cake like the photo above!

SAF-Moment yeast (normal), premium flour, orange juice, everything is strictly according to the recipe.

The recipe from the instructions for the stove. Hell 5 times. Always great. I do it with juice from one lemon. This time I also added orange peels (I dry them and grind them in a blender into flour) and candied fruits. But I won't do it with candied fruits anymore - not really. Better with raisins and dried apricots. Yes, another bag of vanilla sugar is not vanilla.

[/ U

I did everything according to the recipe. I was surprised that 2.5 teaspoons of yeast had to be put in the cake. Everything else is as in the recipe. And yet, they stuffed a full dispenser with nuts and dried fruits, pre-doused the nuts with boiling water to remove the bitterness and wash them, otherwise they were dusty. Because of this, during the automatic opening of the dispenser, the contents got stuck and did not pour out into the bucket with the batch when it was needed, as a result, the cake was left without filling. But this is not a problem, the problem is the smell of yeast. And in general, is it not too much for 450g. 2.5 spoons? Maybe it's a typo?

I did everything according to the recipe. I was surprised that 2.5 teaspoons of yeast had to be put in the cake. Everything else is as in the recipe. And yet, they stuffed a full dispenser with nuts and dried fruits, pre-doused the nuts with boiling water to remove the bitterness and wash them, otherwise they were dusty.Because of this, during the automatic opening of the dispenser, the contents got stuck and did not pour out into the bucket with the batch when it was needed, as a result the cake was left without filling. But this seems to be not a problem, the problem is the smell of yeast. And in general, is it not too much for 450g. 2.5 spoons? Maybe this is a typo?

I put a shiver 2 tsp. and normal. This dough is heavy - it contains a lot of oil. So this is not a typo. And you need to put in the dispenser dry fruits and nuts. They probably stuck together into a lump and stuck to the dispenser. After washing, I dry the raisins, dried apricots, etc. with a paper towel. When the dispenser works, I lift it back into place, just in case there is such a possibility. Good luck to you.

[2.5 teaspoons is not a whole bag of yeast "Saf-moment !!!!" I measured from a new bag, and there is still a lot left.]

Hello!

I baked a cake (and this is my second attempt to cook in a bread maker) and I want to contribute my five cents in the discussion of the recipe).
First, yeast. 2.5 teaspoons is not a whole bag of yeast "Saf-moment !!!!" I measured from a new bag, and there is still a lot left.
Secondly, vanillin. The recipe says 1h. l. (and this recipe is from the instructions for HP, and it is also indicated there). My bag of vanillin weighing 1.5 grams says that it is designed for 7.5 kg of flour, and if you overdo it, it will add bitterness to the product. In accordance with this, I added vanillin on the tip of the knife. I do not know what the disagreement is, whether vanilla sugar and vanillin are mixed up, or manufacturers produce different vanillin, and you need to follow the instructions for packaging.
Frightened that in the comments they write that the cake is very unsweetened, I added half a spoonful of sugar more (and in general, the comments scared me very much, they really contradicted each other).

As a result, a pleasant bun with a citrus aroma was baked, not very sweet, but I can't say that it is bland. I think you can add sweetness to it if you add more raisins (sweet, no sourness) or other dried fruits. You can also sprinkle the cake with powdered sugar on top.

In order to make the baked goods more aromatic, you can add lemon or orange zest in addition to juice. Take the fruit, wash it thoroughly and use a grater (you can use a large one) to clean the zest (do not touch the white crust). A tablespoon of zest is obtained from one medium orange, it is added directly to the dough (1-2 tablespoons). I didn’t try to make a cake named for this, but in this way I baked cakes in an ordinary oven.

P.S. Very "pleased" comments like: "I put more flour, less butter, I replaced it with this, then with this, but I didn’t put it in at all. The cake didn’t work, I don’t understand why? The author is to blame, he wrote a bad recipe!"

Kulich didn't work out, I don't understand why?

I gave 2 tsp of yeast, 6cl sugar, 125g butter, sour cream, vanilla-kukrum on the tip of a knife, diluted raisins with a beer mixture (candied fruits, nuts, etc.) for 160g total. Crumbled 1 more green apple.
Sweet bread program.

Kulich turned out, I don't understand why
The color came out dark.

Thanks for the recipe and the local bakers for the modification tips

I baked such a cake with 9 grams. live yeast .. I added flour, but it can be seen a bit too much, tore the roof a little .. The cake is good for tea, for me it does not pull on Easter ... I was afraid of dry ovens ... a lot 2.5. spoons ..

Ooo .. your feedback on the recipe was very helpful. I just have HP 2501, I found a recipe for Easter cake in the book and began to doubt about the amount of liquid, but now I see that everyone is doing well, I think I will dwell on this recipe. Has anyone added lemon and orange juice together? I also want raisins and candied fruits together, and decorate everything with glaze)))

Baked according to this recipe. This brick came out. Products only translated

The cake is wonderful, it turned out the first time, only the roof cracked a little. I added freshly squeezed orange juice and 1 tbsp of brandy, although I think next time I will put more sugar and soak the raisins in the brandy. I didn't weigh eggs, I just broke 4 pieces С Selected. She did it at night, so he calmly cooled down then until morning, did not fall off, did not stick together. I could not take a picture, at first it was late, I wanted to sleep very much, and in the morning there was not much left of him)))))))))))))

I'll add my own 5 kopecks: girl_cleanglasses: The first time I did it exactly according to this recipe, only I put vanillin less-tasty! Tall, lush, BUT the crust came out burnt, and the cake is not very sweet. Yesterday I baked according to the same recipe, but put 6 tbsp. l. sugar and 150 gr. oil, well, lemon zest, what good to waste, vanillin 2 gr. And turned it off 15 minutes before the end (by the alarm clock) The cake turned out to be low, but very, very tasty! Everything was baked beautifully! Maybe my experience will help someone.

Hello!
I baked such cakes last year (two pieces), both turned out. I added zest from squeezed lemon for flavor + 1 spoonful of sugar, and, of course, not a tsp. vanilla and vanilla pack. Sahara. I liked the Easter cakes, but they are too big for me. Please teach me which program to knead the dough, so that all the ingredients are poured, and then the finished dough should be pinched in pieces and baked in the ovens in molds (yes, I'm a lazy person). Thank you
HP PS SD-2500

Interested in this recipe. I read all the reviews. I decided to change the ingredients: 5 tbsp. l. sugar + 1 tbsp. l. van. sah. 1.5 tsp Saf-moment yeast + 1 stack. raisins. Program Basic with raisins, size L, crust color - light, baking time - 4 hours. I pressed START, The crust color sensor was not recorded on the display. During the second batch of dough, I decided to look at the bun. He was not dry, but not liquid either. She didn't add anything. After baking, it was a little upset - the cake turned out to be low and heavy. The top was blown up, and the sides were burnt. I let it cool under a towel, as I always do with regular bread. After cooling, I cut it, the dough was dense, damp. Of course, I sin both on flour (it floats a little with the usual kneading), and on the lack of yeast. Since on a regular bun weighing 1 kg, I add 2.5 tsp. Pacmaia yeast.
although Easter has passed, but I will try my luck again!

Tell me, please, and in what form should you add butter: melted or not?

Not melted, but not frozen either. Keep out of the refrigerator, and when you lay, cut into cubes.

This year, due to lack of time, I baked a cake according to a recipe from a bread machine. I put everything, as in the recipe, increased only sugar - 8 tablespoons, juice - a store mix of citrus fruits, kneading dough with raisins in HP on the main program. Baked in the oven for 50 minutes at 175 '. We really liked it, soft, rich, sweet as it should and crumbly, what a cake should be!

I baked Easter cake according to this recipe. It turned out to be such a nightmare. hard, just hammer in nails. There is not enough fluid.

found other recipes for cakes, there is 100 ml of milk added.

I read all the reviews ... Those who did not succeed at all, most likely did not pay attention to the program on which this cake should be made.
In the instruction book for the bread maker, this recipe for the DIETARY BREAD WITH RAISES program.
Maybe this is the case? There, the cooking time is completely different - almost an hour more!

Today I made this cake. Everything worked out great. It smells amazing. Not burnt, not soggy. Very tasty. In the process of mixing, I added 2 tbsp. Spoons of flour, so that the dough is not smeared in shape and the bun turns out to be even. The rest is exactly according to the recipe. I also need to apply the glaze to the cooled cake, I poured it on the hot and all the glaze glass down. The recipe is excellent, thanks to the author!

My bread maker is a Panasonic SD-2501WTS.
I made only dough in a bread maker. Then she put it in disposable paper forms and put it in the heat for proofing for 45 minutes.
I put the dough into the molds about half the height - it turned out to be too much. During proofing, the top rose above the edge of the molds, and during baking, the tops of two Easter cakes slipped slightly to one side.

So the conclusions:
1. Ingredients STRICTLY by recipe. Traditional Sokolnicheskaya wheat flour (green packaging). Eggs category C1. Lemon juice. Butter 82.5%. Seedless light raisins - full dispenser
2. Program for dough number 16 - dietary bread with raisins.
3.After more than 3 hours, I spread the dough into paper forms. I recommend placing it less than half the height (average between 1/3 and 1/2).
4. From this tab you get 1 large shape and 5 small
5. Proof in a warm place for 45 minutes.
6. Baking in the oven at T = 180 degrees, at an average height for about 25-30 minutes for small Easter cakes and 40-45 minutes for a large Easter cake. The color of the crust serves as a guideline - since the dough is sweet, the crust will quickly turn brown, but do not be alarmed. After 15-20 minutes, you can check the readiness with a wooden stick.
7. Chilled on a wire rack, covered with a towel. By the way, I noticed that these paper forms are on the bottom, on the bottom with small holes. If you put it to cool on a board or plate, then the bottom will become wet. And on the grate, excess steam comes out through these holes.
8. When the cakes have cooled down well, put them in a plastic bag. By morning, the crust became soft, and on the cut the texture is airy, as if layered, fibrous ...

No photos, sorry - I can't

The recipe is really GORGEOUS! In general, I like ALL the recipes from the book attached to the bread maker!

I bake cakes according to this recipe for a bread maker. All the past times I strictly followed the instructions. The cake turned out to be rather dry for my taste.
This time I allowed the bread maker to knead the dough in the "Fast Basic" mode. As soon as the kneading stopped, I added raisins. I set the mode (already with baking) "Fast Basic" again. I was ready that the cake would not turn out to be high. But I was pleasantly surprised when I opened the bread maker. He was no less tall than those that I did on the indicated program in the recipe.
And yes, the cake tasted exactly what I wanted: airy and not dry.



The juice was freshly squeezed from half an orange. For some reason I decided to separate the whites from the yolks and beat each one separately, then added it to the HP. I put the butter soft, not melted.

I wanted the icing as in childhood on buns for 9 kopecks.

I always baked this recipe. I added: 1-2 sachets of vanilla sugar, 50 ml of olive oil, a spoonful of rum, 80 g of freshly squeezed orange juice, grease with sugar syrup after being ready (until it gets cold)
Has anyone tried to knead and melt in a bread machine, and bake in the oven?

I always baked this recipe. I added: 1-2 sachets of vanilla sugar, 50 ml of olive oil, a spoonful of rum, 80 g of freshly squeezed orange juice, grease with sugar syrup after being ready (until it gets cold)
Has anyone tried to knead and melt in a bread machine, and bake in the oven?

Inna, look at the two posts above - my message dated April 11, 2015.
I bake a little in a bread machine (I don't like the "brick" shape of the loaf). I just make dough, which I then bake in tins in the oven.

For several years I have been baking cakes using (almost) this recipe. Instead of lemon juice, I take 30% cream, 1 lemon zest, sugar - 5 tbsp. l. (4 seemed to me not enough). I put a lot of candied fruits and raisins (the dispenser does not fit so much, I add in addition). After filling in all the ingredients, I turn on the preliminary kneading according to the program "Dough for dumplings", and only then - "Diet baked goods with raisins". It turns out to be a wonderful cake. I used the recommendations and comments for this recipe from the Panasonic Easter Recipes topic:
https://Mcooker-enn.tomathouse.com/in...sk=view&id=170&Itemid=207

sugar - 5 tbsp. l. (4 seemed to me not enough).

How dark are the baked goods? On "Diet with raisins" the crust color is not regulated ...

Tatyana, the color of the crust and the whole cake is average. I do not know why such a dark cake is in the photo according to the link that I indicated, although there was 4 tbsp. l. Sahara. Perhaps it's not the sugar that matters. I did not take pictures of my Easter cakes.