Cinnamon and raisin tea loaf
1 Reviews
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
- 100gButter (unsalted)
- 150gBillington's Unrefined Light Muscovado Sugar
- 2Egg(s) (free range) (large, beaten)
- 250gSelf-raising wholemeal flour
- 300mlSour cream
- 75gRaisins
For the topping
- 3 tbspUnrefined demerara sugar
- 1 tspCinnamon
- 50gPecan nuts (chopped)