Spiced Raisin Cake
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 473.18 ml raisins
- 250 g butter
- 3 eggs
- 236.59 ml sugar
- 4.92 ml lemon rind, grated
- 591.47 ml flour
- 4.92 ml baking powder
- 4.92 ml cinnamon, ground
- 2.46 ml nutmeg, ground
- 29.58 ml apricot jam
-
TOPPING
- 236.59 ml sugar
- 236.59 ml nuts, whole, roasted, mixed
directions
- Put raisins in a saucepan and cover with water. Bring to the boil and simmer 15 minutes. Drain.
- Chop butter into small pieces and stir into hot fruit.
- Beat eggs, sugar and lemon rind until combined.
- Sift flour, baking powder, cinnamon and nutmeg together and add to the fruit with the egg mixture.
- 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.
- Cool cake in tin 10 minutes before turning out on to a wire rack.
- When cold, brush top of cake with jam and scatter over chopped toffee nuts.
- Toffee Nuts:- Melt sugar gently in a heavy-based fry pan until it starts to colour. Do not stir.
- Add nuts and pour out on a greased oven tray to cool.
- When cold, chop nuts roughly.
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