About this recipe:A wonderfully moist cake, which is perfect for afternoon tea or dessert. The cake is layered with a mixture of cinnamon, chocolate, raisins and walnuts.
Makes: 1 23cm tube cake
75g dark brown soft sugar
2 teaspoons unsweetened cocoa powder
55g chopped plain chocolate
1 teaspoon ground cinnamon
50g golden raisins
60g toasted walnuts, chopped
170g unsalted butter
115g cream cheese
220g dark brown soft sugar
5 tablespoons caster sugar
1 1/2 teaspoons vanilla extract
250g natural yoghurt
400g plain flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 180 C / Gas 4. Generously grease a 23 to 26cm tube cake tin.
Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 75g dark brown soft sugar, cocoa, chocolate, cinnamon and chopped nuts. (You can also chop the filling ingredients in a food processor for a different texture). Set aside.
Cream butter with 220g dark brown soft sugar and caster sugar until fluffy. Add cream cheese until blended. Add eggs and vanilla; mix thoroughly. Blend in yoghurt. Fold in flour, salt, baking powder and bicarbonate of soda. Mix well on low speed of mixer. Spread one third batter in prepared tin. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
Bake for 50 to 60 minutes. Cool in tin 10 minutes before removing.