Cinnamon Swirl Tea Bread Updated for Christmas

• 115g butter, softened (1/2 cup)
• 2 large free range eggs
• 120g  of sour cream or plain yogurt (1 cup)
• 2 tsp vanilla extract
• 190g caster sugar (1 cup)
• 280g plain flour (2 cups)
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• pinch salt
• 6 TBS soft light brown sugar, packed
• 2 TBS ground cinnamon
• dash ground cardamom

• 65g icing sugar, sifted (1/2 cup)
• milk to thin
• pinch ground cinnamon

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.
2. Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not over beat. Stir together the brown sugar, cinnamon and allspice.
3. Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remaining batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knife gently cut through the batter to swirl the cinnamon sugar through.
4. Bake for 55 to 60 minutes until well risen and a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely. Store wrapped tightly in cling film. Serve cut in slices, toasted or not, and spread with butter.
5. To make the optional glaze, whisk the icing sugar and cinnamon together with just enough milk to give you a drizzle icing.  Flick it over the top decoratively.

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