Greek Raisin & Cinnamon Bread (Stafidopsomo)

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★ Easy	~1 hr	10–12 slices	Beginner

An easy and light cake today without eggs, butter, milk and such!!! Still delicious, though. Sounds great, non? If I tell you that has raisins charmed by cinnamon, what would you say? It's greek name : "Stafidopsomo".
When I was a child, I did not like raisins, so despite that my mother was making often this "cake" I was spending my time trying to take out all the raisins before attacking to the cake :)))
But it was smelling sooo nice that I could not resist, I wanted still to taste it, although it was making my life difficult, kind of a torture.

I kept asking my mother whether she could make the recipe without the raisins and I remember that my question was always shocking her. I did not know anything about cooking at that time. Now that I see the recipe, years after, I can see why ... it does not have much this cake, so if you take out the raisins there is not much to be left there :))) So, here it is today, full of raisins, and in preference greek if you can find at your place (Corinthian raisins are among the best!). 

Ingredients

• 1½ cups water
• 1 cup sugar
• 1 cup black raisins (preferably Corinthian)
• ½ cup sunflower oil
• 500 g self-raising flour
• 1 tsp baking powder
• 1 tsp baking soda
• Cinnamon (to taste, generous)

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Instructions

1. Soften the raisins
Place raisins in boiling water and let them soak for 5–10 minutes until plump.

2. Prepare the batter
In a bowl, mix flour, baking powder, baking soda, sugar, oil, cinnamon, soaked raisins, and all the soaking liquid. Stir until well combined.

3. Fill the pan
Pour into a greased rectangular baking dish (about 20×30 cm) or muffin cases for individual portions.

4. Bake
Bake at 180°C (fan) for about 35–40 minutes, until a knife inserted in the center comes out clean.
(Muffins: about 20 minutes.)

5. Cool
Let cool before slicing and serving.

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✨ Tips & Serving

• Use good-quality raisins for best flavor (Corinthian raisins are ideal).
• Adjust cinnamon generously—it defines the aroma of the cake.
• Works well as both a loaf or muffin-style bake.
• Best enjoyed slightly warm with tea or coffee.
• Stores well for several days in an airtight container.