Cinnamon Crumble Raisin Loaf
Servings: 12
Ingredients
- 60 g Margarine
- 200 g Granulated Sugar
- 1 Egg
- 120 ml Milk
- 240 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 80 g Soft Dark Brown Sugar
- 1 tbsp Powdered Cinnamon
- 100 g Raisins
For the Topping
- 50 g Icing Sugar
- 1-2 tbsp Water
Instructions
- Preheat the oven to 180°c
- Soak the raisins in boiling water for 10 minutes while you make the cake batter
- Get 2 large mixing bowls
- Bowl 1- Cream the Margarine and Sugar, add the egg, whisk until combined
- Bowl 2- Sieve the flour, Baking Soda, Bicarbonate of Soda and salt, mix together with a wooden spoon
- A little at a time pour Bowl 2 into bowl 1 mixing continuously with a wooden spoon
- Next pour the milk into the batter a little at a time, stirring as you go. Mix until combined-don't over mix
- Drain the Raisins and fold into the cake batter, set aside
- Get a small bowl and mix together the Powdered Cinnamon and Brown Sugar
- Line a 2lb loaf tin with baking paper or a baking liner.
- Spoon half the cake batter into the loaf tin, top with half the Cinnamon Sugar
- Spoon the rest of the cake batter on top, sprinkle with the remaining Cinnamon sugar
- Bake at the bottom of the oven for 45-50 minutes, until a skewer comes out clean
- Turn out onto a cooling rack
- Make the Icing by combining the Icing sugar with the water, mix until you have a gloopy consistency
- Drizzle on top of the cake once it has completely cooled.