Raisin Cake

On a warm summer evening, this a great cake to serve after your dinner with your favourite tea or serve with afternoon tea with friends. Light yet rich with the raisin centre and crispy on top. Would be fantastic with vanilla ice cream!

raisin cake 1554 x 1044 300x201 Raisin Cake

Raisin Cake

2 cups of flour

2 tsp. baking powder

1 cup sugar

1 cup of butter

1 egg

Heat oven to 375 F.

Prepare a 8″ or 9″ square baking pan by lining it with foil, one way and then perpendicular to the first piece, pushing foil into edges and corners and overlapping edges to make handles for lifting out once the cake is out of the oven and cooled.

Mix dry ingredients together in a bowl. Add the butter, and using a pastry cutter or your fingers, blend into the flour until crumbly. Slightly beat egg and add to mix, blending together with your fingers until incorporated.

Put 1/2 of the mix into the prepared pan and pat down until even.

Pour hot raisin filling (recipe follows) over and then sprinkle remaining cake mix on top.

Bake for 30 minutes until lightly browned. Let cool for about 1 hour before removing from pan and peeling down foil. Place on a plate for serving.

Raisin Filling:

1 1/2 cups raisins

3/4 cup sugar

1 cup of water

flour or cornstarch to thicken

Put raisins, sugar and water (save ~2 Tbsp of the water for the thickening) in a pot and bring to the boil on the stovetop on medium heat, stirring often. Mix about 1 heaping tsp. of flour or cornstarch with the reserved water in a cup or small bowl, adding more water if necessary to mix. Once the raisin mix has come to the boil, stir in the thickening mix, stirring on the heat until thickened.