Russian Raisin Cake ~ Русский Изюмный Пирог

This Russian raisin cake melts in your mouth, it's so tender and tastes incredibly delicious.

Russian Raisin Cake or Русский Изюмный Пирог in Russian, comes to us from Moscow, on the Moskva River in western Russia. I have never used sour cream in a cake before but it turned out amazing. This recipe is easy to make, sweet and moist. It’s the perfect cake to go with milk, coffee, and tea.

Ways to Make Russian Raisin Cake

We made this cake three times to try the three different toppings and three different pans. The first cake was made in a round spring pan with a confection sugar topping. The second cake was made in a loaf pan with a meringue icing. The third cake was made in a bunt pan with an orange glaze.

Russian Raisin Cake ~ Русский Изюмный Пирог
Russian Raisin Cake ~ Русский Изюмный Пирог

How to Store Russian Raisin Cake

Your Russian Raisin Cake will stay fresh in an airtight container at room temperature for 3-4 days or in the refrigerator for at least 1 week. They do not need to be refrigerated; however, I find that the powdered sugar stays dry best when stored in the refrigerator.

History of Russian Raisin Cake

It is stated in chapter 6:19 in the Second Book of Samuel that cake (identified as “raisin cake” in Hosea 3:1) was distributed by David, who reigned as the second king of the United Kingdom of Israel and Judah c. 1010–970 BCE.

The City of Moscow, Russia

Moscow is the capital and the most populous city of Russia and the 8th largest city proper in the world. The city is a major political, economic, cultural, and scientific center in Russia and in Eastern Europe. It’s also one of the fastest-growing tourist destinations in the world and is the northernmost and coldest metropolis on Earth.

A Brief History of Moscow

Archaeological digs show that the site of today’s Moscow and the surrounding area have been inhabited since the Neolithic period, the last phase of the Stone Age. Around 950 AD, two Slavic tribes, Vyatichi and Krivichi, settled here. Possibly the Vyatichi formed the core of Moscow’s indigenous population.

The first known reference to Moscow dates from 1147 as a meeting place for Yuri Dolgoruky and Sviatoslav Olgovich. In 1156, Knyaz Yuri Dolgorukiy fortified the town with a timber fence and a moat. The original Moscow Kremlin was built in the 14th century. In 1712 Peter the Great moved his government to the newly built Saint Petersburg on the Baltic coast and Moscow ceased to be Russia’s capital.

In November 1917, upon learning of the uprising happening in Petrograd, Moscow’s Bolsheviks also began their uprising. On November 2, 1917, after heavy fighting, Soviet power was established in Moscow. Then Vladimir Lenin, fearing possible foreign invasion, moved the capital from Petrograd (Saint Petersburg) back to Moscow on March 12, 1918. The Kremlin once again became the seat of power and the political center of the new state.

In 1991 the Soviet Union failed and a new Russian Federation was set up. Since then, a market economy has emerged in Moscow, producing an explosion of Western-style retailing, services, architecture, and lifestyles.

Tourism in Moscow

The city is well known for its unique architecture which consists of many different historic buildings such as Saint Basil’s Cathedral with its brightly colored domes. Moscow is served by an extensive transit network, which includes four international airports, nine railway terminals, numerous trams, a monorail system, and one of the deepest underground metro systems in the world.

The Cuisine of Moscow

Russian cuisine is distinctive and unique, and like any other national one, it was formed under the influence of different environmental, social, geographical, economic, and historical factors. Being a country of Orthodox Christian religion which implies numerous fasts, Russian cuisine offers a great number of vegetarian dishes including mushrooms, pickles, etc. The Russian culinary palette is also rich in meat, poultry, and fish dishes which are served on various occasions.

Volkonskiy Bakery Пекарня Волконский
Bol’shaya Sadovaya Ulitsa, 2/46 стр 1, Moscow, Russia, 123001

Volkonskiy Bakery
Volkonskiy Bakery

Quality standards at Volkonskoye are uncompromising and are our competitive advantage. Carefully selected, the best natural products and the manual labor of professional craftsmen – this is the guarantee the production of a high-quality product.

High-quality service is the result of the fact that we are looking for an individual approach to each guest and find a way to his heart. We are the Volkonsky team, and we guarantee the quality of the product, the quality of management, and the quality of interaction – these are the principles on which our work is based. The key to our success is a conscientious attitude to business and responsibility to guests for the high quality of our offer on the market.

How to Make This Russian Raisin Cake Recipe

This Russian raisin cake is not a difficult recipe to make but it does take some time to make.

Ingredients to Make Russian Raisin Cake

Layout all of your ingredients and equipment before beginning. Although a mixing machine is not necessary it does make it a bit easier.

Equipment Needed

  • 1 Mixing Bowl
  • 1 Mixing Machine
  • 1 Cake Pan
  • 1 Sugar Sifter

Ingredients Needed

  • 3 eggs
  • 1 ½ cups sugar
  • ½ cup butter softened
  • 10 ½ ounces sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2 ¼ cups flour
  • 1 cup raisins
  • confectioners’ sugar, for dusting

Time needed: 1 hour and 40 minutes.

How to Make Russian Raisin Cake

  1. Mix Sugar and Eggs

    Mix the sugar and eggs and whip lightly.

  2. Add Butter and Sour Cream

    Add the butter and sour cream, and mix until smooth.

  3. Stir in Vanilla and Baking Powder

    Add the vanilla extract and baking powder and mix.

  4. Add the Flour

    Add the flour, stirring until it’s thoroughly mixed. The dough should be thicker than the pancake batter, but it should still flow freely.

  5. Add the Raisins

    Add the raisins.

  6. Pour and Bake

    Stir the batter, and pour it into the mold filling it evenly. Bake for approximately one hour at 350°F until a match or toothpick comes out dry.

  7. Cool the Cake

    Let cool before taking the cake out of the mold.

  8. Dust the Cake

    Dust with confectioners’ sugar before serving or use your favorite frosting.

If you liked this dish please Rate This Recipe and leave a comment.

Russian Raisin Cake ~ Русский Изюмный Пирог

Russian Raisin Cake ~ Русский Изюмный Пирог

Recipe Author | Captain Cook
This recipe is moist, delicious, and easy to make. This bread goes really well with a cup of tea or coffee in the morning.

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Prep Time 20 mins
Cook Time 1 hr
Resting Time 20 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine Russian
Servings 8 servings
Calories 531 kcal



For the Cake

For the Topping

For the Meringue


For the Cake

  • Mix the sugar and eggs and whip lightly.
    3 eggs, 1 ½ cups white sugar
  • Add the butter and sour cream, and mix until smooth.
    ½ cup unsalted butter, 10 ½ oz sour cream
  • Add the vanilla extract and baking powder and mix.
    1 tsp vanilla extract, 2 tsp baking powder
  • Add the flour, stirring until it’s thoroughly mixed. The dough should be thicker than pancake batter, but it should still flow freely.
    2 ¼ cups all-purpose flour
  • Add the raisins.
    1 cup raisins
  • Stir the batter, and pour it into the mold filling it evenly. Bake for approximately one hour at 350°F until a match or toothpick comes out dry.
  • Let cool before taking the cake out of the mold.

For the Confictioners Sugar

  • Dust with confectioners’ sugar before serving or use your favorite frosting.
    confectioners’ sugar

To Make the Meringue

  • Over medium heat mix water and sugar on the stove.
    1 cup white sugar, ½ cup water
  • Using a mixer on medium, beat the egg whites until firm.
    4 egg whites
  • After egg whites are firm, pour in the sugar syrup while the mixer is still running. Increase the speed and continue to mix until the egg whites are firm again and shiny.
  • Add a thick layer on top of the cake, cut and serve.


Serving: 1sliceCalories: 531kcalCarbohydrates: 81.1gProtein: 7.6gFat: 21.4gSaturated Fat: 12.7gCholesterol: 108mgSodium: 128mgPotassium: 380mgFiber: 1.7gSugar: 48.6gCalcium: 124mgIron: 2mg
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Golubtsi ~ Stuffed Cabbage Rolls
Ukrainian Golubtsi (голубцы) ore Stuffed Cabbage Rolls are little bundles of cabbage leaves that have been stuffed and cooked with a mixture of ground beef and pork, onions, mushrooms, and other spices, and braised in a homemade tomato sauce. They are typically served with a sour cream-based sauce.
Check out this recipe
Golubtsi ~ Stuffed Cabbage Rolls
Georgia Peach Ice Cream
This recipe for non-churn Peach ice cream is both easy and tasty. You can use it in an ice cream maker if you want but it turns out creamy and smooth without the maker. It will have your taste buds doing the happy dance.
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Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Volkonskiy Bakery – By https://wolkonsky.com/
  • By U.S. Department of State – Russia, Public Domain, https://commons.wikimedia.org/w/index.php?curid=105454511
  • By Dmitry A. Mottl – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=35998443
  • By Dmitry Chistoprudov – Own work, CC0, https://commons.wikimedia.org/w/index.php?curid=95116990
  • By Mos.ru, CC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=108839443
  • By Aleks G – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=17363963
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Captain Cook
Captain Cookhttps://notallwhowanderarelost.com/
If you strip away the labels and isms and meta tags, what are you left with? Are you strong and free enough as an individual to survive the loss of all those crutches and maintain reason and meaning? Can you use the power of thought and choice to walk the road of life?
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