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
Ingredients
170g butter
75g caster sugar
95g light muscovado sugar
1/2 tsp cinnamon
170g self raising flour
3 eggs
75g raisins
Method
- 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...
