Capital cupcake according to GOST

Put the measured amount of butter in a wide bowl and add granulated sugar. Beat everything together with a mixer, starting at a low speed and gradually gaining momentum. Before preparing the dough, it is advisable to keep the butter at room temperature so that it softens. Also, to soften the oil, you can use the microwave in the "Defrost" mode. The butter and sugar should be mixed until smooth without visible sugar crystals.

We introduce eggs into the oil mixture, one at a time, each time carefully beating with a mixer at medium speed. We achieve uniformity, the final mass will be similar to a soft cream.

Pour a pinch of salt into the resulting smooth mass, add vanilla essence and pour raisins. The raisins must first be washed well and dried with a paper towel so that they do not add excess moisture to the dough. Mix everything together with a mixer at low speed.

Sift flour on top and add baking powder.

Turn on the mixer again and knead the resulting dough at low speed. It is important that no lumps of flour remain. The finished dough is thick, falls from the spoon in pieces.

Grease the baking dish with butter and dust it with flour so that removing the finished cake is not difficult. Spread the dough with a spatula into the prepared form.

We level the top of the dough in the form with a spatula; for convenience, you can moisten the spatula with water. Along the future cupcake in the middle we make a slit a centimeter deep.

We put the cake pan in an oven preheated to 160 degrees on a medium level. The baking time varies from an hour to one and a half. The finished cake should noticeably increase in volume and brown very well. A traditional mound and crack will appear in the center. We check the readiness with a toothpick or a match. If it comes out of the cake dry, then baking can be completed. If it is wet, we continue to bake and check the readiness later. Be careful not to dry the cake. We take the finished cake out of the oven, remove it from the mold and let it cool on a wire rack to keep the crust crispy and dense.

While still warm, sprinkle the cake with powdered sugar through a strainer.

Cut the cooled cake into portions and serve.