Spiced Raisin Cake

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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