A very rich and satisfying cake, Raisin Cake should be served in small slices with strong coffee.
1 teaspoon butter
10 oz. raisins
2 oz. chopped candied peel
6 oz. chopped almonds
4 oz. sugar
2 teaspoons lemon juice
3 eggs, lightly beaten
3 oz. flour2 teaspoon baking powder
½ teaspoon ground mace
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
Using half the butter, grease a 6-inch cake tin and line it with greaseproof or waxed paper greased with the remaining butter. Set aside.
In a medium-sized mixing bowl, com-bine the raisins, peel, almonds and sugar. Stir in the lemon juice and beaten eggs, beating well with a wooden spoon until the ingredients are thoroughly combined. Sift the flour, baking powder and mace into the bowl and fold the flour mixture in with a metal spoon. Spoon the mixture into the prepared cake tin and place the tin in the oven. Bake for 1 to 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow it to cool for 20 minutes. Turn the cake out on to a wire rack. Remove and discard the paper. Allow the cake to cool completely before serving.