Chocolate craisins butter cake

It has been 5 weeks that I have not had a crave for cake. Today, I suddenly have a deep craving for chocolate, craisins, and butter cake. Do you at time crave for all the ingredients you can find or eat almost every day?

I admit yes, I do crave for chocolate, though it’s not healthy to overeat it. I tried to resist the temptation of eating chocolate which lasted 5 whole weeks. I am glad I can put off for that long. Since restrictions is lifted, we can visit family. I decided to bake this cake and shared it with my family.

But first thing I got to do is get my haircut and then go get the ingredients to bake. Anyway, the haircut is a long queue. Can’t complaint, just have to be patience as I resisted the temptation. Well, my cake is delicious, moist and certainly satisfied my craving. Let’s bake!!!


275 g unsalted butter, at room temperature
200 g plain flour
1 Tsp baking powder
200 g granulated sugar
4 eggs
1/2 Tsp salt
4 Tbs skim milk or fresh milk
1 Tsp vanilla essence
2 TBs brandy
125 g, craisins
20 chocolate melting


Preheat oven to 190°C. Lightly grease a 20 cm square spring cake pan with some butter. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

Use an electronic beater to mix butter and sugar until well combined or pale yellow in colour. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing.

Add in vanilla essence, brandy, and mix well. Fold in the flour into the mixture and mix well. Finally, add in the milk and fold in craisins. Mix well. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly. Gently press in the chocolate melting into the batter in square shapes.

Bake until golden brown and cooked for 40 minutes, if cake brown too fast cover with foil. Use a skewer to test if it’s cooked. Leave in the oven 30 minutes and then let cool on the wire rack for another 5 minutes. Serve with a brew coffee or tea.

Note: Oven temperature may vary, you might need more or less. You can use yoghurt or heavy cream instead of milk, your cake will be extra moist. I prefer to you skim milk and a little bit more butter.