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    You are in: Home / Recipes / Spiced Raisin Cake Recipe
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    Spiced Raisin Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Doreen Randal's Note:

    This quick and easy to mix. I warmed the apricot jam before brushing it on the cake.

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    Ingredients:

    Servings:

    Units: US | Metric

    TOPPING

    • 1 cup sugar
    • 1 cup nuts, whole, roasted, mixed

    Directions:

    1. 1
      Put raisins in a saucepan and cover with water. Bring to the boil and simmer 15 minutes. Drain.
    2. 2
      Chop butter into small pieces and stir into hot fruit.
    3. 3
      Beat eggs, sugar and lemon rind until combined.
    4. 4
      Sift flour, baking powder, cinnamon and nutmeg together and add to the fruit with the egg mixture.
    5. 5
      Spoon the mixture into a 20cm 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.
    6. 6
      Cool cake in tin 10 minutes before turning out on to a wire rack.
    7. 7
      When cold, brush top of cake with jam and scatter over chopped toffee nuts.
    8. 8
      Toffee Nuts:- Melt sugar gently in a heavy-based fry pan until it starts to colour. Do not stir.
    9. 9
      Add nuts and pour out on a greased oven tray to cool.
    10. 10
      When cold, chop nuts roughly.

    Ratings & Reviews:

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    Nutritional Facts for Spiced Raisin Cake

    Serving Size: 1 (132 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 540.0
     
    Calories from Fat 218
    40%
    Total Fat 24.3 g
    37%
    Saturated Fat 11.8 g
    59%
    Cholesterol 97.4 mg
    32%
    Sodium 248.0 mg
    10%
    Total Carbohydrate 77.8 g
    25%
    Dietary Fiber 2.7 g
    11%
    Sugars 49.5 g
    198%
    Protein 7.1 g
    14%

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