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Stolichny keks
Raisin loaf cake
Moscow's raisin loaf cake dusted with icing sugar
Stolichny keks, the 'capital city' cake, was made to a fixed state recipe in Soviet bakeries and sold in waxed paper in every Moscow grocery: a tall, buttery loaf with a cracked top, a fine yellow crumb and so many raisins that each slice is studded with them. People still bake it at home for New Year and for guests, and it keeps well for a week, wrapped, next to the teapot. Some cooks plump the raisins in brandy or cognac; this recipe soaks them in hot water and lemon juice instead, and a spoonful of brandy can go into the soak if you like. Under-creamed butter is the usual problem: the cake comes out heavy and greasy, so beat the butter and icing sugar until really pale. Chef's tip: dry the soaked raisins on a towel and roll them in flour; wet raisins all sink to the bottom.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the raisins
- 7 oz raisinslight or golden
- 1 tbsp lemon juice
- 2 tbsp brandy (optional)for the soak, instead of some of the water
For the cake
- 7 oz unsalted buttersoftened
- 7 oz icing sugar
- 4 eggsat room temperature
- 1 tsp vanilla extract
- 9 oz plain flourplus 1 tbsp for the raisins
- 1 tsp baking powder
- ¼ tsp salt
To finish
- 2 tbsp icing sugarfor dusting
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Method
0/7 doneStep 1: Pour boiling water over 7 oz raisins with 1 tbsp lemon juice (and 2 tbsp brandy, if using) and soak for 15 minutes. Drain and pat dry on a clean towel.
15 minStep 2: Heat the oven to 350°F (300°F fan). Grease a 25 × 11 cm loaf tin and line it with baking paper.
Step 3: Beat 7 oz unsalted butter and 7 oz icing sugar for 5–6 minutes, until very pale and fluffy.
6 minStep 4: Beat in 4 eggs one at a time, adding a spoonful of the flour with the last one if the mixture starts to curdle. Beat in 1 tsp vanilla extract.
Step 5: Mix 9 oz plain flour, 1 tsp baking powder and ¼ tsp salt and fold in until smooth. Toss the raisins in 1 tbsp flour and fold them through evenly.
Step 6: Spoon into the tin, level and run a buttered knife along the centre so it cracks neatly. Bake for 65–75 minutes, until deep golden, the crack looks dry and a skewer comes out clean. Cover with foil after 45 minutes if the top darkens fast.
70 minStep 7: Cool in the tin for 15 minutes, then on a rack. Dust thickly with 2 tbsp icing sugar before slicing. Wrapped, it keeps a week.
15 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 5 g
- Carbs
- 46 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stolichny keks take?
- About 95 minutes in total: 25 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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