The original recipe I modified was for blueberries and used a bit of yellow flour. But because I didn’t have access to those two ingredients, I substituted them with pineapple essence (for the yellow color and flavor) and raisins for blueberries. Please note that if you don’t care about the color, you can substitute the pineapple essence with vanilla extract.
1 cup Jesa Butter, at room temperature
1 cup Jesa Milk
2 cups raisings
1 ¼ cups granulated sugar
1 tsp. vanilla
3 cups all-purpose flour
1 tsp. pineapple essence or food color (optional)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1. Preheat oven to 350°F (180°C). Butter your baking pans. Set on a baking sheet.
2. In a large bowl, beat butter with sugar and finely grated zest from lemon until creamy. Measure milk, then stir in 2 tbsp. lemon juice and the food color (if using). Set aside. Add eggs one at a time to butter mixture, beating well after each addition and scraping down sides of bowl. Beat in vanilla. Don’t worry if mixture curdles.
3. In a medium bowl, whisk flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Set aside ⅓ cup raisins. Gently stir remaining raisins into batter.
4. Spoon batter into prepared pans. Sprinkle with reserved raisins. Bake 30 to 35 min or until a toothpick (or wooden skewer) inserted in center of loaves comes out clean. Cool in pans for 15 min. Run a knife around edge of loaves and remove from pans. Transfer to a rack to cool completely, cut and serve.