Name: Butterscotch raisin cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 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

Ingredients

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

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.

Keeping time: 2 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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