This cake has very little sugar as it gets all its sweetness from the natural honey. The plump raisins add to the moist texture, making this a great teatime choice with a warm cup of tea and some company. This cake is moist and moreish packed with plenty of flavor and is well worth the wait once it’s in the oven. It will leave your house smelling of a deliciously sweet, honey infused smell that is sure to catch your heart.
- 300g self-raising flour
- ½tsp salt
- 1tsp ground ginger
- 100g unsalted butter at room temperature
- 60g caster sugar
- 200g raisins
- 2tbsp runny honey
- 1 egg
- 120ml milk, room temperature
Preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and grease a loaf tin.
Place the flour, salt, ginger and butter into a food processor and blitz until it resembles fine breadcrumbs
Transfer to a large mixing bowl and mix through the sugar and raisin
Make a well in the centre of the mixture and add the honey, egg and 75ml of milk
Mix together until you have a soft dropping consistency. Add the remainder of the milk 1 tablespoon at a time if you need it
Pour the mix into the loaf tin and bake for 35 minutes.
Loosely cover the cake with foil and bake for a further 35 to 40 minutes, or until a cocktail stick inserted in the centre comes out clean
Allow the loaf to cool for 5 minutes before transferring to a wire rack to cool fully.
Top tip for making Honey and raisin loaf cake
This cake is great sliced, drizzled with extra honey and enjoyed with a cup of tea.