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Cinnamon & Raisin Tea Loaf

Cinnamon & Raisin Tea Loaf

Recipe Submitted By: bakingmad

This tea loaf keeps for up to one week in an air tight container. Perfect for an afternoon snack or relaxing with a cup of tea. Billington's Demerara sugar adds wonderful texture to the topping of this cake.

Preparation Time	25 minutes
Baking Time	1 hour
Portions	Makes 1 loaf
Skill Level	Medium
Average Rating

Cinnamon & Raisin Tea Loaf Ingredients

100 grams	Unsalted Butter
150 grams	Light Muscovado Sugar (Billington's)
2	Free Range Eggs Large, Beaten
250 grams	Self Raising Wholemeal Flour (Allinson)
300 ml	Soured Cream
75 grams	Raisins
3 tbsp	Demerara Sugar (Billington's) For the topping
1 tsp	Cinnamon ground, for the topping
50 grams	Pecan Nuts Chopped

This recipe uses

How to make Cinnamon & Raisin Tea Loaf

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Pre-heat oven to 180°C/fan 160°C/Gas Mark 4.
Grease a 900g (2lb) loaf tin and line with greaseproof paper.
In a mixing bowl, cream the butter until soft then gradually beat in the soft light brown sugar.
Beat in the egg a little at a time, adding some of the flour to prevent the mixture separating.
Fold in the remaining flour alternatively with the soured cream, then stir in the raisins.
Spoon half the mixture into prepared tin and spread level.
Mix together the topping ingredients and sprinkle half into the tin.
Top with the remaining loaf mixture, then the remaining topping.
Bake in pre-heated oven for about 1 hour
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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