Ingredients Jump to Instructions ↓

  1. Spiced Raisin Cake

  2. 2 cups raisins

  3. 250g butter

  4. 3 eggs

  5. 1 tsp grated lemon rind

  6. 2 1/2 cups flour

  7. 1 tsp baking powder

  8. 1 tsp ground cinnamon

  9. 1/2 tsp ground nutmeg

  10. 2 Tbs apricot jam

  11. 1 cup sugar

  12. 1 cup whole roasted mixed nuts

  13. Put raisins in a saucepan and cover with water. Bring to the boil

  14. and simmer 15 minutes. Drain. Chop butter into small pieces and stir into hot fruit. Beat eggs, sugar and lemon rind until combined.

  15. Sift flour, baking powder, cinnamon and nutmeg together and add to

  16. the fruit with the egg mixture. Spoon the mixture into a 20cm

  17. round tin, (line the bottom with baking paper). Bake at 160 C for 1 - 1 1/2 hours or until cake springs back when lightly touched.

  18. Cool cake in tin 10 minutes before turning out on to a wire rack.

  19. When cold, brush top of cake with jam and scatter over chopped

  20. toffee nuts.

  21. Toffee Nuts: Melt sugar gently in a heavy-based fry pan until it

  22. starts to colour. Do not stir. Add nuts and pour out on a greased

  23. oven tray to cool. When cold, chop nuts roughly.


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