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125Total Time
25Prep Time
1Bake Time

Cinnamon and raisin tea loaf

1 Reviews

About the bake

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. Demerara sugar adds wonderful texture to the topping of this cake.

125Total Time
25Prep Time
1Bake Time


  1. Step 1:

    Preheat oven to 180°C (fan 160°C, gas mark 4). Grease a 900g (2lb) loaf tin and line with greaseproof paper.

  2. Step 2:

    In a mixing bowl, cream the butter until soft then gradually beat in the soft light brown sugar.

  3. Step 3:

    Beat in the egg a little at a time, adding some of the flour to prevent the mixture separating.

  4. Step 4:

    Fold in the remaining flour alternatively with the soured cream, then stir in the raisins.

  5. Step 5:

    Spoon half the mixture into prepared tin and spread level. Mix together the topping ingredients and sprinkle half into the tin.

  6. Step 6:

    Top with the remaining loaf mixture, then the remaining topping. Bake in pre-heated oven for about 1 hour.

  7. Step 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.


  • For the loaf

    • 100g Butter (unsalted)
    • 150g Billington's Unrefined Light Muscovado Sugar
    • 2 Egg(s) (free range) (large, beaten)
    • 250g Self-raising wholemeal flour
    • 300ml Sour cream
    • 75g Raisins
  • For the topping

    • 3 tbsp Unrefined demerara sugar
    • 1 tsp Cinnamon
    • 50g Pecan nuts (chopped)

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