My Favourite Cakes
Cinnamon and raisins is always a great combination. The cake was fresh, fluffy and irresistible.It’s better served warm. I wish you a pleasant week!
- Ingredients
- 225g ( 1¾ cup, 8oz) all-purpose flour
- 2 teaspoons baking powder
- 140g (9 tablespoons, 5oz ) tub margarine
- 125g (4.5oz, ½ cup) fine sugar
- 3 eggs
- 60g (¼ cup) sultanas (golden raisins)
- 2 tablespoons milk
- 2 tablespoons brown sugar
- 20g (1½ tablespoons) margarine extra
- ½-1 teaspoon ground cinnamon (I used 1 teaspoon).
Please always assemble all ingredients before you start
Sift the flour and baking powder and set aside.
Beat the margarine and sugar until the mixture is very light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in the sultanas.
Fold in the flour and milk in two batches.
Spoon the mixture in the prepared tin
and bake 30-40 minutes until golden and a skewer inserted in the middle comes out clean.
Meanwhile mix the brown sugar, extra margarine and cinnamon.
Remove from the cake from the oven and while still in the tin, spread the cinnamon-butter mixture over the top and let it soak for 5 minutes.
Transfer the cake onto a serving plate and serve while still warm.
Cinnamon Raisin Butter Cake
Preparation Time: 30 minutes; Baking Time: 40-50 minutes; Serves: 8 slices
Ingredients
- 225g ( 1¾ cup, 8oz) all-purpose flour
- 2 teaspoons baking powder
- 140g (9 tablespoons, 5oz ) tub margarine
- 125g (4.5oz, ½ cup) fine sugar
- 3 eggs
- 60g (¼ cup) sultanas (golden raisins)
- 2 tablespoons milk
- 2 tablespoons brown sugar
- 20g (1½ tablespoons) margarine extra
- ½-1 teaspoon ground cinnamon (I used 1 teaspoon).
Instructions
- Grease a 7-inch springform pan (tin) and line the base with parchment. Preheat the oven to 340ºF (170ºC) ten minutes before baking. Sift the flour and baking powder and set aside.
- Beat the margarine and sugar until the mixture is very light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in the sultanas.
- Fold in the flour and milk in two batches. Spoon the mixture in the prepared tin and bake 30-40 minutes until golden and a skewer inserted in the middle comes out clean.
- Meanwhile mix the brown sugar, extra margarine and cinnamon. and set aside.
- Remove from the cake from the oven and while still in the tin, spread the cinnamon-butter mixture over the top and let it sock for 5 minutes.
- Transfer the cake onto a serving plate and serve while still warm.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven
- I baked at 325ºF (160ºC) for 50 minutes, but it took too long to brown, next time try 340ºF (170ºC) for 30-40 minutes.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
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My Favourite Pastime 
I so agree with you opening sentence, Liz. Cinnamon and raisins do go very well together. I bet this cake is delicious!
Hi John,
Thanks so much for visiting my blog several times. I owe you tons of visits. I’m drowning in posts right now but I promise to visit Virtual Chicago soon. Have a great week!
Liz
That cinnamon butter mixture on top looks wickedly incredible! This wouldn’t last long at all in our house. The boys and I are all super big cinnamon lovers!
Yes I vividly remember that cinnamon butter. It was very nice, especially, served warm, or with some whipped cream on the side. Yummy!
Liz
Now that’s the ticket, looks so yum! – Kat
Tastes great.
Liz
Gnam gnam!! 😛
Comfort food! This looks and reads tasty, warm, winter, comfort cake! Perhaps I will try it! Thanks Liz!
I agree with you. If you find time, try it. How did the windy weather go? has it cleared?
Liz
As often happens, lots of hype, but in the end not much damage, actually not even big winds. The trees around here are mostly still in full leaf, we need a good frost to get them to start falling. I like to rake up the ones from my front yard and use them as a ground cover around the hydrangeas and Rhodos! The thing about our winter weather is that although we don’t get much snow too often, it is grey, fog or clouds just seem to envelope us and it gets very depressing! Did the rhizomes arrive yet Liz? I’ve hung on to the post office tracking receipt if they haven’t! Well, enjoy your week. Tomorrow is the first day of a local winter market just down the highway a bit from me so I’m anxious to see what they have! Take care!
Hey Sandy
Glad to hear it was just a hype. My trees are still in full leaf too. I just don’t feel like dealing with them right now, so good for me. I would trade grey fog and cloud for all the snow we get here. Just thinking about it makes me have a slight depression, so I will not think about it. The rhizomes haven’t arrived yet. I will check later today and let u know. I’m trying to catch up with my posting. Have a lovely day
Best wishes
Liz
Haha, I won’t thank you for trading snow for fog, I think the greyness is more depressing than white! Well, maybe just as much! So I did a tracking on the rhizomes and it shows they were delivered on the 17th. Please tell me you got them and they didn’t go to a wrong address??? It is raining here….again! I knew I should have gone out yesterday while we had a clearing and planted the lavenders! Now I must go read about nectarines! Take care Liz!
I got them, thank you very much. It rained here last week. I remember taking my morning walk in rain. Tonight we have drizzles that could turn into flurries. Yeek!!!! and this week will be rainy for sure…
Have a good night
Liz
Such a delicious and moist cake! Thanks for sharing!
Thank you!
Liz
Looks so delicious! I guess I could use nutmeg instead of cinnamon – not a big fan of cinammon!
Oh yes of course. It is a great substitute
Liz