This low-fat tea cake is perfect for adults and kids alike. Kids who are a little reticent about raisins have been known to love this cake.
Makes: 8–10 slices
Prep: 5 mins
Cook: 50 mins
- 250ml (1 cup) of water
- 1 cup of castor sugar
- 1 cup of raisins
- 30g of unsalted butter
- 2 cups of self raising flour
- 1 pinch of salt (iodised)
- 1 tsp of cinnamon, ground
- 1 egg, beaten
- extra butter for glazing
- 1 tbsp additional caster sugar for dusting
- Preheat the oven to 160˚C fan-forced.
- Line a loaf tin with baking paper.
- Place the water, sugar, raisins and butter into a saucepan and bring to the boil.
- Allow the mixture to cool.
- Place flour, salt and half of the cinnamon into a mixing bowl, and pour cooled raisin mixture into the centre and combine.
- Add the egg and stir through.
- Pour cake batter into the loaf tin and place in the oven.
- Cook for 40–45 minutes or until cooked through (check with a skewer after 40 minutes).
- Combine the remaining cinnamon and caster sugar in a small bowl.
- Remove the cake from oven once cooked. While still hot, spread some butter on the top of the cake.
- Sprinkle the cake with cinnamon sugar mix. Leave to cool on a rack and slice before serving.
This cake tastes fine without the raisins if you wish to leave them out.