WHOLEMEAL POUND CAKE: the super soft, light and fragrant cupboard dessert!

published on 2 March, 2026 at 11:10
INGREDIENTS
70g raisins
220g (1 2/3 cups) wholemeal flour
120g (1/2 cup) sugar
70g chocolate chips
11g poppy seeds
10g (3/4 tbsp) baking powder
2 eggs
110ml (1/2 cup) milk
110ml (1/2 cup) vegetable oil
Vanilla extract
5 walnuts
 
METHOD
1. Put the raisins in a bowl, cover them with water, and let them soak for 15 minutes to plump up.
2. In a bowl, mix the wholemeal flour, sugar, chocolate chips, poppy seeds, and baking powder until evenly combined.
3. In another bowl, whisk the eggs with the milk, vegetable oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and whisk until a smooth, lump-free batter forms.
5. Drain and gently squeeze the raisins dry, then fold them into the batter until well combined.
6. Pour the batter into a 21x10 cm loaf pan and sprinkle the top with raisins, walnuts, and chocolate chips. Bake at 180°C (360°F) for 50 minutes.
7. Transfer the plumcake to a serving dish, slice, and enjoy.
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