Cooking Steps

1. 

   Step1:First soak the raisins in water or ru

2. 

   Step2:When butter softens at room temperature, add sugar. Press sugar into butter with scraper. Mix well. Finally, it is similar to the state of mashed potato. Beat the eggbeater at high speed for 5 minutes. When butter turns white and expands, add egg liquid in several times. Mix well. Beat the egg liquid for 2 minutes every time. Add vanilla essence during the period

3. 

   Step3:Sift in the low gluten powder, mix well, mix 90 times, and add raisins during the mixing. The raisins should absorb the moisture

4. 

   Step4:Pour in the mold. Bake for 20 minutes at 180 degrees. Take it out and make a cut on the surface with a knife. Bake for 30 minutes at 180 degrees

5. 

   Step5:When baking the cake, boil the sugar water. Clear water + sugar + vanilla essence. Boil over the fire. Boil for another 2 minutes after the water is boiled. After the cake is baked, remove the mold while it is hot. Brush all the sugar water into the cake. Wrap it with the plastic wrap. Let it cool