Cinnamon and raisin tea loaf - recipe

Cinnamon and raisin tea loaf

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For the loaf

For the topping

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  1. 1

    Preheat oven to 180°C (fan 160°C, gas mark 4). Grease a 900g (2lb) loaf tin and line with greaseproof paper.

  2. 2

    In a mixing bowl, cream the butter until soft then gradually beat in the soft light brown sugar.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 150g Unrefined light muscovado sugar
  3. 3

    Beat in the egg a little at a time, adding some of the flour to prevent the mixture separating.

    For this step you'll need:

    • 2 Egg(s) (free range) large, beaten
  4. 4

    Fold in the remaining flour alternatively with the soured cream, then stir in the raisins.

    For this step you'll need:

    • 300ml Sour cream
    • 75g Raisins
  5. 5

    Spoon half the mixture into prepared tin and spread level. Mix together the topping ingredients and sprinkle half into the tin.

    For this step you'll need:

    • 3 tbsp Unrefined demerara sugar
    • 1tsp Cinnamon
    • 50g Pecan nuts chopped
  6. 6

    Top with the remaining loaf mixture, then the remaining topping. Bake in pre-heated oven for about 1 hour.

  7. 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.

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