Creaming butter and sugar is a popular task with junior cooks. Beating the butter and sugar thoroughly ensures a light cake, but as soon as the dry and liquid ingredients are added, the less stirring, the better. This tasty loaf, dotted throughout with raisins, is perfect for teatime.
- Portion size 1 serving
Ingredients
Topping:
Method
In large bowl, cream butter for 1 minute. Add sugar and beat for 4 to minutes longer or until light and fluffy. Beat in eggs.
In separate bowl, whisk together pumpkin, orange rind and juice.
In third bowl, whisk together flour, baking soda, baking powder, salt, cloves and cinnamon. Stir one-third of the flour mixture into the butter mixture; mix in half the pumpkin mixture. Add another one-third flour mixture and remaining pumpkin mixture. Sprinkle with remaining flour mixture and raisins; mix.
Spoon batter into greased 8- x 4- inch (1.5L) loaf pan; tap pan lightly on counter to remove air bubbles. Bake in 350°F (180°C) oven for 55 to 60 minutes or until loaf is well risen and golden and tester inserted in center comes out clean. Transfer pan to wire rack and let stand for 5 minutes.
Topping: Remove loaf from pan, transfer to rack. Brush butter over top of cake. Combine sugar and cinnamon; sprinkle over cake. Let cool completely. (Loaf can be wrapped and stored at room temperature for up to 3 days.)
