My Mum’s Raspberry and Cinnamon Cake

My Mum used to turn out this cake on a regular basis when we visited herself and Dad in their lovely retirement cottage in Skerries Co. Dublin. The original recipe had half self-raising flour and half ground Almonds, which made it beautifully moist. However, when we realised we had a nut-allergic daughter, it was either change the recipe, or never eat this cake again – you can guess which option won!

Jan 2015 Skerries (3)

If you ever go to Skerries, be sure to take a walk along the south strand and around the head!

In the winter time, when raspberries were expensive,  Mum used to substitute locally-grown Rhubarb instead – I’m not sure which one I prefer; they were both delicious! I’m making The Nut-free option here, but the one with ground almonds is in the NOTES section below.


  • An 8inch spring-release cake tin, greased and lined.
  • An electric beater with bowl.
  • a spatula
  • A small fine sieve, optional, for sprinkling icing sugar etc over the completed cake.

INGREDIENTS:                                                           Raspberry and Cinnamon Cake (6)

  • 150g Butter
  • 150g caster sugar
  • 300g Self-raising flour
  • A heaped teaspoon of ground Cinnamon
  • 2 large eggs
  • 200g fresh raspberries, or 200g rhubarb, chopped into small chunks
  • A teaspoon of Icing sugar, with half a spoon of ground Cinnamon – optional, to sprinkle over the finished, cooled cake.

METHOD: Simplicity itself.. ** See my NOTES below for a Nut-free version**

  • Heat the oven to 160 fan.
  • Put the flour, sugar, butter, cinnamon and eggs into the bowl of your Electric beater.

Raspberry and Cinnamon Cake (3)

  • Blend together until well mixed together. This makes quite a stiff batter.
  • Spread half of the batter over the bottom of the prepared tin.

Raspberry and Cinnamon Cake (5)

  • Sprinkle over the raspberries

Raspberry and Cinnamon Cake (7)

  • Dot the remainder of the cake batter over the raspberries (the batter will meld together as it cooks)

Raspberry and Cinnamon Cake (1)

  • Pop it in the oven and set the timer for 45 minutes.
  • After the 45 minutes are up, test  the cake to see if it’s done – it probably won’t be, and the top may be browning a little too much, so cover it with a sheet of greaseproof paper, and give it a further 10-15 minutes – until your cake tester comes out clean.
  • Remove the cake from the oven and allow to rest for 15-20 minutes before you release the spring-form tin.
  • Sift the icing sugar and ground cinnamon mix over just before serving.
  • This cake is lovely eaten just slightly warm, with a big dollop of whipped cream or Crème Fraiche to accompany it.


  • This cake is not particularly handsome – although it tastes delicious – I think this is why Mum sprinkled the icing sugar/ cinnamon over the top – it certainly made it more professional looking.

The Almond Version: 

  • Use 150g Self-raising Flour and 150g of ground Almonds, in place of the 300g in the nut-free version. Simplicity itself!
  • Use only 1 large egg in this mixture, then complete the recipe as above.
Around the Head at Skerries..

Around the Head at Skerries..

the view towards Skerries harbour on a mild September Evening

the view towards Skerries harbour on a mild September Evening


I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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