Maple Raisin Cakes

    35 min

    These delicious cakes are perfect for a quick dessert, served warm with some maple whipped cream. Simply sweeten whipped cream with maple syrup to taste, then serve a dollop with each muffin. Some freshly grated nutmeg over top is a nice finishing touch!

    75 people made this

    Serves: 12 

    • 220g sultanas or raisins
    • 150g caster sugar
    • 110g butter, cubed
    • 2 eggs
    • 120ml milk
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 60g chopped walnuts
    • 4 tablespoons maple syrup

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the fridge.
    2. Preheat oven to 190 C / Gas 5. Grease 12 muffin cups or line with paper cases.
    3. Stir flour with baking powder, bicarb and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into prepared muffin cups.
    4. Bake at 190 C / Gas 5 in centre of oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon maple syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

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    Reviews in English (64)


    Without a doubt, the finest muffin/butter tarts I've ever eaten. I replaced the 1/2 C. of regular flour with a 1/2 C. cake flour to give them some lightness, but other than that *****! Chef Marian Thompson  -  30 Apr 2001  (Review from Allrecipes US | Canada)


    I know I have written review for this recipe before, but since then I have made at least three more batches & I found that the longer you leave these in the oven, the more flavorful & less eggy they before (I left them in the oven for 30 min once by accident, & they actually turned out very well). Now I tend to bake them for at least 25 min instead of 15 to 17.  -  22 Jun 2003  (Review from Allrecipes US | Canada)


    These are super! They are very filling. I've lost count how many times I've made these. Thought it was time to review! I used a little over 3/4 cup sugar. I do bake them for at least 25 min at 350 degrees instead of 15 to 17 at 375 degrees and they have always turned out perfect. Great warm or cool!  -  01 May 2004  (Review from Allrecipes US | Canada)