After seeing the Caked Crusader's recent sultana and cinnamon sandwich cake (looks amazing!) I was inspired to make something with similar flavours myself. It's quite scary how easily I can be influenced by seeing something delicious on someone else's blog.
I only wanted a small cake so decided that making up my own recipe was the way to go here. So, inspired by the Caked Crusader here is my raisin and cinnamon cake:
Raisin and Cinnamon Cake
65g butter, softened
65g light muscovado sugar
1 egg (66g)
65g self raising flour
1/2 tsp each of cinnamon and vanilla extract
- Preheat the oven to Gas 4. Grease and line the base of a 6" round tin.
- Cream together the butter and sugar until light and fluffy.
- Add the egg, flour, cinnamon and vanilla and beat to combine.
- Stir in the raisins and spread into the cake tin.
- Bake for 20-25 minutes until golden brown and springy.
Well, the cinnamon and raisin combo was as good as ever, and this was a yummy, quick to mix and make cake. Quick to eat too!
I think partly what attracted me to the Caked Crusader's cake was the generous amount of buttercream filling in the middle. I found my cake lovely to eat on its own, but very slightly on the dry side - I think I left it in the oven a little too long, I find it hard to judge with smaller cakes when they're done. So to combat this I decided to serve it with some custard. Except I was too lazy to make custard so just spooned one of those caramel desserts you can buy over the top. It may not look the best, but it tasted good. Custard would have been better though! And custard combined with cinnamon and raisins is perfect comfort food for cold weather.