Perfect with a cup of tea when a friend pops round, served iced or simple with a little extra honey spooned over the top. Biggest Small managed to do this bake almost completely independently. Baking on a Tuff Tray really does help mini bakers take autonomy over a bake as they can move around the ingredients freely and get super close to the mixing bowl. The tray itself also brilliant at containing mess. To really safe-guard yourself put the tray on top of a large wipeable table cloth to catch any floury footprints as they toddle around from ingredient to ingredient.
As usual, ingredients can all be weighed out in advance. You can watch us enjoy this bake from start to finish over on @bakefulplay IGTV.
For the Cake
300g self raising flour
100g Stork or unsalted butter
70g caster sugar
200g raisins and sultanas
120ml whole milk
For the Icing
100g icing sugar
1 tbsp honey
1 tbsp milk
You will also need a greased and lined loaf tin.
Beat together the butter and sugar until smooth. Add the egg and the flour and stir until combined.
Add the milk and the honey and beat it together until smooth. This cake is made from a thick batter. It will be just a bit less thick than a biscuit dough.
Stir through the raisins and then transfer the whole lot into your waiting cake tin.
Bake in the oven at 180° for 35 minutes. Test to see if the cake is baked through by inserting a knife or skewer into the centre of the cake, which should come out clean.
Cool completely on a wire rack or chopping board. If you want to ice your cake, you must wait until it's completely cold before you drizzle over the honey icing, which you make simply by mixing all of the ingredients together until you have a thick paste. Load it onto a spoon and hold it high above the cake. Let the icing fall onto the cake and wiggle the spoon to make jazzy patterns.