Jewish Cinnamon Cake

Jewish Cinnamon Cake

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This simple cake is full of raisins, sprinkled with chopped almonds, then baked until done. This is good baked ahead and makes a great morning or afternoon tea treat.

The Walters

Makes: 1 cake

  • 130g butter
  • 1 cup (220g) sugar
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/2 cup raisins
  • 2 tablespoons milk
  • 1 1/2 cups (190g) flour
  • 1 teaspoons cream of tartar
  • 1/2 teaspoon bicarb soda
  • 1/4 cup chopped almonds

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 180 degrees C.
  2. Cream butter and sugar. Add eggs, cinnamon, raisins and milk. Sift together flour, cream of tartar and bicarb soda, then mix into the butter mixture.
  3. Pour into greased cake tin, sprinkle chopped almonds with chopped almonds. Bake until a knife inserted in the centre comes out clean, about 20 minutes.

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