About the bake
This tea loaf keeps for up to one week in an air tight container. Perfect for an afternoon snack or relaxing with a cup of tea. Demerara sugar adds wonderful texture to the topping of this cake.
Method
Step 1:
Preheat oven to 180°C (fan 160°C, gas mark 4). Grease a 900g (2lb) loaf tin and line with greaseproof paper.
Step 2:
In a mixing bowl, cream the butter until soft then gradually beat in the soft light brown sugar.
Step 3:
Beat in the egg a little at a time, adding some of the flour to prevent the mixture separating.
Step 4:
Fold in the remaining flour alternatively with the soured cream, then stir in the raisins.
Step 5:
Spoon half the mixture into prepared tin and spread level. Mix together the topping ingredients and sprinkle half into the tin.
Step 6:
Top with the remaining loaf mixture, then the remaining topping. Bake in pre-heated oven for about 1 hour.
Step 7:
Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to cool completely. Serve sliced with or without butter.
Ingredients
For the loaf
- 100g Butter (unsalted)
- 150g Billington's Unrefined Light Muscovado Sugar
- 2 Egg(s) (free range) (large, beaten)
- 250g Self-raising wholemeal flour
- 300ml Sour cream
- 75g Raisins
For the topping
- 3 tbsp Unrefined demerara sugar
- 1 tsp Cinnamon
- 50g Pecan nuts (chopped)
- 3 tbsp Unrefined demerara sugar
Recipe Reviews
Made this today. The topping is very crunchy and does tend to break up when cooked rather than remaining on top of the loaf as it were, but it is delicious and added in to the loaf works beautifully. The loaf is lovely. It is soft and sweet, with the cinnamon and raisin working really well together. It is lovely with butter and without. I’ll definitely be making this again but will probably add more of the ‘topping’ in layers rather than on top of the loaf. Lovely though- really yummy!
Ingredients
For the loaf
- 100g Butter (unsalted)
- 150g Billington's Unrefined Light Muscovado Sugar
- 2 Egg(s) (free range) (large, beaten)
- 250g Self-raising wholemeal flour
- 300ml Sour cream
- 75g Raisins
For the topping
- 3 tbsp Unrefined demerara sugar
- 1 tsp Cinnamon
- 50g Pecan nuts (chopped)
- 3 tbsp Unrefined demerara sugar