Recipe

Butterscotch raisin cake

Put the kettle on and indulge in a thick slice of this crumble-topped raisin cake.

Jul 31, 2010 2:00pm
  • 45 mins cooking
  • Serves 12
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Ingredients

Butterscotch raisin cake
  • 90 gram butter
  • 3/4 cup brown sugar, firmly packed
  • 1 tablespoon golden syrup
  • 2 eggs
  • 1 cup chopped raisins
  • 1 1/4 cup self-raising flour
  • 1/4 cup milk
Topping
  • 1/4 cup plain flour
  • 2 tablespoon brown sugar
  • 30 gram butter
  • 1/2 cup chopped walnuts

Method

Butterscotch raisin cake
  • 1
    Preheat oven to 180°C. Grease a 20cm ring pan.
  • 2
    Cream butter and sugar in small bowl with electric mixer until light and fluffy; beat in golden syrup, then eggs one at a time, beat until combined. Stir in raisins, then sifted flour and milk. Spoon mixture into prepared pan.
  • 3
    To make topping, combine flour and sugar in bowl; rub in butter, stir in walnuts.
  • 4
    Sprinkle cake with topping. Bake about 45 minutes. Stand 5 minutes before turning on to wire rack to cool.

Notes

Keeping time: 2 days.

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