Tuesday 31 July 2012

Cinnamon Raisin Bundt Cake

Although we've had a few sunny days in the past week, the drizzle is back with a vengeance and the only way to combat this is with a piece of cake and a mug of something hot and comforting. I can't believe I'm typing this as July ends, but there we are, summer this year appears to be a wash out! So, skipping straight to warming autumnal flavours for a brief interlude I decided to use cinnamon and lovely raisins. Muscovado sugar adds a depth and richness too. Not a summer cake at all, but a tasty one all the same. 

Cinnamon Raisin Bundt Cake
170g butter
75g caster sugar
95g light muscovado sugar
1/2 tsp cinnamon
170g self raising flour
3 eggs
75g raisins

- Preheat the oven to Gas 4/180C. Grease a bundt tin very thoroughly. Mine holds 2 litres of water to the brim.
- Cream the butter and sugars until light and fluffy.
- Add the cinnamon, flour, eggs and beat again until well combined.
- Stir in the raisins and spoon into the prepared tin.
- Bake for 35-45 minutes until a cake tester inserted comes out clean.
- Leave to cool in the tin for a few minutes then very carefully invert to remove the cake (I wasn't quite careful enough and mine cracked, but at least it didn't fall apart completely!)

You may need to cover the cake part way through baking as it colours quite quickly

Golden and moist

I really enjoyed this cake, the raisin and cinnamon flavour combo was great although the cinnamon was fairly subtle. The light muscovado added a depth of flavour that was very pleasing and added caramel overtones to the cake. Yum, a delicious storecupboard cake.

A small fissure...


Dipika @ The Very Hungry Baker said...

This looks brilliant, fissure and all! Cinnamon and raisin is an excellent combination :o)

Unknown said...

Perfect! I agree. The cake weather cometh and something as golden as this should do the trick xx

Anne said...

I am thinking custard to complete a lovely slice of your cake!

Must dust of the bundt tin and stop being scared of it sticking!

celia said...

I'd love to have a cup of tea and a slice of your delicious cake - the combination of raisins, cinnamon and Muscovado sounds very appealing, C! :)

Johanna GGG said...

if the weather doesn't do the right thing in summer at least you must have the consolation of enjoying warm baked goodies - this cake looks delicious - I swear I can even smell it

Chele said...

OK - seems I really can't wait any longer to bake my first ever Bundt cake - this one looks fab and I love the flavour combo

Jacqueline Meldrum said...

I want a slice of it warmed up with custard. MMmmmmmmm!

The Caked Crusader said...

I adore any cake with raisins, and when you add cinnamon how can it be anything other than delish! I agree with Jacqueline - a warm slice and custard sounds like heaven

Choclette said...

This sounds delicious too C. I love cinnamon and with the summer we've been having, warming spicy comfort food seems just what is needed. Your bundts always look so attractive.

Anonymous said...

You really need to share your secret for turning out such perfect looking bundt cakes - even with a minor fissure yours always look so much better than mine, no matter what I do I seem to end up with half stuck to the bottom of the pan!

Caroline said...

Dipika - yes, cinnamon and raisin is always a winner!

Dom - Thank you.

Anne - oooh, custard, now there's a thought!

Celia - raisins, cinnamon and muscovado is a good combo. I wish I could share my cake with you!

Johanna - yes, at least it isn't too hot to bake here.

Chele - thanks - bundts aren't that scary - take the plunge!

Jac - yes, that's a good idea :-)

CC - I'll have to make some more just to try it with custard...

Choclette - this summer has certainly called for comforting food at times!

HH - I'm not sure I have a secret, but I do tend to grease the tin very well. I once had an epic fail when I added turkish delight to a cake - it welded itself to the tin and stuck half the cake to it as well - I've learnt turkish delight is not non-stick....


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