Classic Russian keks (sweet raisin bread) is moist, delicious and easy to make. The taste of this bread brings back memories of my childhood. This bread goes really well with a cup of tea or coffee in the morning.
2/3 cup (150 gr) butter- room temperature
¾ cup sugar
¾ cup raisins
1 cup all-purpose flour
¾ tsp. baking powder
1 tsp. vanilla extract
1 Tbsp. powdered sugar
1/2 tsp. salt
Preheat the oven to 325 F (170 C).
In a bowl, cream the butter and sugar until sugar dissolves and the mixture becomes creamy and fluffy; add eggs one at a time, mixing well after each addition.
Add vanilla, salt and mix.
In a separate bowl stir raisins and baking powder into the flour, and mix until raisins are evenly coated.
Slowly add flour mixture to the butter mixture, mix thoroughly.
Pour mixture into a buttered 4×8 inch loaf pan. Bake for 45-50 minutes. Remove from the oven and dust with powdered sugar. Cool on a rack.
Slice and serve.
I discovered your blog website on google and check a number of of your early posts. Proceed to keep up the excellent operate. I simply additional up your RSS feed to my MSN News Reader. Searching for ahead to studying more from you later on!…
Pretty nice post. I simply stumbled upon your blog and wanted to say that I have really enjoyed browsing your weblog posts. After all I will be subscribing for your feed and I’m hoping you write again soon!
Thank you very much for this recipe. I baked twice. It is very good.
Just one comment- 1 ½ sticks is not 175g. it is 150 g. That is why all raisins were on the bottom of my keks. When I put1 ½ sticks raisins were around.the keks.
Luba wasn’t right about the butter.
1.5 sticks butter=169.5 grams;
113 grams x 1.5 = 169.6 grams
Yes, 1 1/2 sticks butter is 169.5 grams. Have you made the keks? Should I use 1 1/2 sticks of butter (even if it’s 169.5 gr) or should I use 150 grams of butter? I have this exact recipe in Ukrainian language from my grandma’s cook notebook and there is said use 130 grams of butter and all other proportions are the same as in this recipe.
It’s an awesome article in support of all the online people; they will get
advantage from it I am sure.
Should I presoak raisins?
no, you dont have to
Do you think it will work if i’ll make it in the small muffin pan? Thanks