Cinnamon and raisin tea loaf - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
For the loaf
- 100 g Butter (unsalted)
- 150 g Unrefined light muscovado sugar
- 2 Egg(s) (free range) large, beaten
- 250 g Self-raising wholemeal flour
- 300 ml Sour cream
- 75 g Raisins
For the topping
- 3 tbsp Unrefined demerara sugar
- 1 tsp Cinnamon
- 50 g Pecan nuts chopped
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1
Preheat oven to 180°C (fan 160°C, gas mark 4). Grease a 900g (2lb) loaf tin and line with greaseproof paper.
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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
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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
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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
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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
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6
Top with the remaining loaf mixture, then the remaining topping. Bake in pre-heated oven for about 1 hour.
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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.