Blackcurrant drizzle cake

There wasn’t much left of Kate Toch’s prize winning Blackcurrant Drizzle Cake after the public tasting session at the 2012 show, and no wonder – it was delicious.

Preheat the oven to gas mark 4. Grease and line a 2lb loaf tin. Beat butter, caster sugar, flour, eggs and vanilla in a large bowl for about 5 minutes. Spread 1/3 mixture into the prepared tin, sprinkle with 1/3 of the blackcurrants, another 1/3 of the mixture and finally another 1/3 of the blackcurrants and the last of the mixture. (save the final 1/3 of blackcurrants for topping)

Bake for one hour. Poke holes in the top ready for the drizzle topping. Place the remainder of the blackcurrants into a bowl with granulated sugar and lemon juice – mash with the back of a spoon and spread or pour on the warm cake.