I’m hell-bent on going about my life as if it was proper autumn, rather than this strange sort-of-autumn-but-actually-still-a-bit-summer we’ve been having. This includes baking, and this raisin spice cake really is a rather lovely autumnal bake perfect for a chilly evening with a nice cup of tea.
I’ve made this cake once before, but I didn’t have a ring tin at the time, so I just made it in a standard round tin. I think it looks much nicer as a ring cake, even if it is a bit more of a faff to get out of the tin!
The recipe is very straightforward – make the topping and place it at the bottom of the tin (I used a bundt tin), then put the cake mix on top and bake.
The topping is a rather lovely combination of chopped hazelnuts, spices and demerara sugar, and there’s a good amount of it, so you’ll definitely appreciate it when the cake is out of the oven and ready to eat.
The cake itself has yet more spices and raisins plumped up with a bit of orange juice, which makes for a lovely flavour that propels the bake above your average fruit cake.
Oddly for me and my temperamental oven, the cake was perfectly cooked in the time stated in the recipe, which was nice as I had to miss 10 seconds of the Great British Bake Off quarter-final to take it out of the oven!
As mentioned, it didn’t come out of the tin without bits of it coming away with the tin, which was disappointing. I did, however, make sure those bits didn’t go to waste *ahem*.
The cake seemed massive when it was baked, but my boyfriend and I managed to polish it off alarmingly quickly. It really is a wonderful cake and just the thing for autumn, if it ever gets here!