A Cake Made of Raisins

"I’ve made this cake in the past several times and however nice it was (you can never have too many raisins), I wasn’t pleased since it would come out with slightly underbaked gloop in the middle. I must say I quite like those gloopy bits, but it’s not for show and not to be proud of. The solution came in the Bundt, or angel cake, or tube cake tin. Figures – leave the middle alone and the cake will bake better all round, not having to struggle with gloopy middle. Good result and wholly recommended also for other cakes which might tend to go squidgy: banana for one. The cake apparently shouldn't have eggs in it - it came about in the post-war egg and milk scarcity in the UK and had shortening instead of butter but I thought I'd throw the egg in in our times of plenty..."

Preparation Time20 min

Cooking Time50 min