• 1 cup raisins
  • 1 ½ cups milk
  • 8 cups all-purpose flour
  • 3 eggs
  • 2 tablespoons ground cinnamon
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons melted butter
  • ½ cup softened margarine
  • ½ cup white sugar
  • ¾ cup white sugar
  • 1 cup warm water (45 degrees C)
  • 2 tablespoons milk
  • 1 teaspoon salt


  1. Gently warm the milk. Heat the milk till it almost boils. Remove the saucepan from heat as soon as bubbles appear and allow it to cool until lukewarm.
  2. Prepare the dough. Set aside yeast dissolved in warm water until it’s foamy. Into a bowl, mix in eggs, raisins, butter/margarine, and salt and slowly mix in cooled milk. Gradually add the flour to create proper dough.
  3. Knead the dough. Lightly flour a surface and knead the dough on it for a few minutes. After that place the dough on a big mixing bowl which is greased and then greases the surface of the dough. Cover with a moist cloth over the dough and enable to get risen till it gets doubled.

  1. Make loaves out of dough. Roll it out in a ½ inch thick, rectangular shape on a lightly floured surface and moisten it with 2 tbsp milk. Whisk together ¾ cups milk and 2 tbsp cinnamon and sprinkle it on the dough. Roll up the dough with a diameter about 3 inches and cut them into the thirds and tuck them in. Grease a 9×5 inch pan and place the loaves on it and grease the top. Let the loaves rise for another hour.
  2. Bake the mixture. Bake the loaves for 45 minutes at 350 F till the loaf is slightly brown in color and produce hollow sounds when tapped. Brush the loaves with butter after removing from the pan and slice after it is cooled.


  • Ensure that the raisins have been picked just before the cake–making process.
  • Ground the cinnamon for the finer texture of the cake.