Cinnamon Raisin Coffee Cake

8 oz gluten free all purpose flour
2 teaspoons gluten free baking powder
4 oz butter, diced
4 oz light brown sugar
1 teaspoon ground cinnamon
6 oz raisins (I often use craisins instead)
4 oz walnuts (or chopped almonds)
2 eggs beaten
150 ml milk

Preheat the oven to 350F. Grease a 2lb loaf tin. Sift flour and baking powder into a bowl and lightly rub in the butter. Stir in the sugar, cinnamon and dried fruit.

Add the eggs and milk and mix together until thoroughly combined. Spoon the mixture in the loaf tin and level the surface.

Bake the loaf for about 1 hour or until firm to the touch and lightly brown. Cover the cake loosely with foil towards the end if browning too quickly.

Remove cake from oven and cool in the tin for a few minutes before turning out.

(please note that weighing gluten free ingredients instead of measuring with cups tends to produce better and more consistent results)