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Cake aux Raisins Sec (Sweet Raisin Buns)
Cake aux Raisins Sec (Sweet Raisin Buns) is a traditional Senegalese recipe for a classic sweet yeasted bun incorporating raisins and mixed peel. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Sweet Raisin Buns (Cake aux Raisins Sec).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+cooling)
Makes:
12
Rating: 
Tags : Baking RecipesCake RecipesSenegal Recipes
I first had these in a patisserie in Dakar several years ago. A few years later and a recipe was published in the Dakar Daily. I used that recipe as a base and adjusted the ingredients to be closer to the original buns I had eaten several years earlier.
Ingredients:
320g plain flour
200g butter, softened
4 eggs
150g caster sugar
1 tbsp milk
1 tsp vanilla extract
1 packet of active, dried, yeast
100g raisins
2 tbsp mixed peel, finely chopped
warm tea, for soaking the fruit
Method:
Wash and pick over the raisins then place in a bowl and pour over enough warm tea to cover. Set aside to soak and plump-up the fruit for 30 minutes.
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Drain the raisins and pat dry then add to the creamed mixture with the mixed peel and vanilla extract.
Beat to combine then mix together the yeast and flour. Add the flour mix to the bowl with the creamed mixture then mix to a smooth paste. Stir in the milk then divide the mixture between four greased cake moulds, filling them no more than 2/3 full.
Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until well risen and nicely browned on top.
Turn out onto a wire rack and allow to cool before serving.
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