Cinnamon Raisin Swirl Loaf


Now I had baked this cake quite some time ago, and I quite forgot about it. Until now.

This is, for me, the ideal cake for an Autumnal tea. All it needs is a drizzly afternoon, a roaring fire and a pot of tea, Darjeeling for my mother, green for me, and something good on the stereo. Maybe something narrated by Alan Bennett.

The first time I made this, I had this as the basis of a quick midweek pudding following a supper of sausages and sweet potato mash; a slice of cake, a spoonful of stewed apples and a little drizzle of double cream,  and very good it was too.

Cinnamon Raisin Swirl Loaf – adapted from Cake Days by the Hummingbird Bakery of Portobello Road, London. This is easily multiplied.

190g/7oz softened unsalted butter
190g/7oz caster sugar
3 eggs, at room temperature
190g/7oz plain flour
1 tsp baking powder
1/4tsp salt
25ml/1fl oz soured cream
1 tsp vanilla extract
1 tbsp ground cinnamon (yes, really)
70g/2 1/2oz raisins

As usual you preheat the oven, 170c/160c fan/gas 3. Line a 2lb loaf tin with a loaf tin liner.

While the oven’s preheating, you cream the butter and sugar together until creamy and pale. Then you beat in the eggs one at a time, beating well after each addition, scraping down the sides as you do so with a spatula. Sift in the flour, baking powder and salt, then using the same spatula, you fold in the dry ingredients. Once the flour’s been combined in, fold in the soured cream and vanilla.

Into a smaller bowl you spoon in about 200g/7oz of the mixture, then you fold the cinnamon into this, and into the vanilla mixture you fold in the raisins.

Using a tablespoon place alternate spoonfuls of the two mixtures into the tin, then with a table knife you swirl the two mixtures together; the original recipe states you pour in the vanilla mixture first then the cinnamon and then you swirl it with a skewer.

Bake in the oven for 50-60 minutes, until a skewer inserted in the middle comes out clean. Once baked, take out of the oven and leave to cool in the tin for 15 minutes on a cooling rack, then remove from the tin and place on the rack again.

Serve in slices alongside a cup of tea or coffee.


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