*Boiled Raisin Cake*
Makes one 8 inch square cake
A moist cake, lightly spiced with cinnamon and nutmeg, and stogged full of boiled raisins. Old fashioned and delicious.
150g of raisins (1 cup)
375ml of water (1 1/2 cup)
175g of plain flour (1 3/4 cup)
1 1/2 tsp baking powder
1/2 tsp bicrbonate of soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
115g of butter, softened
200g of soft light brown sugar (1 cup lightly packed)
1 large free range egg
Put the raisins into a saucepan with the water. Bring to the boil, then cook at a fast simmer for 5 minutes. Drain well, reserving the water for a bit later on. Allow to cool.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and line an 8 inch square pan with baking paper. Butter the baking paper. Set aside.
Soft the flour, baking powder and soda into a beaker. Whisk in the salt. Cream the butter and brown sugar together until light and fluffy. Beat in the egg. Measure out 160ml of the raisin liquid (2/3 cup). Add this to the creamed mixture alternately with the flour mixture, beginning and ending with flour. Stir in the drained and cooled raisins. Spread the batter into the prepared pan, leveling the top.
Bake for 50 to 55 minutes or until the cake springs back when lightly touched, and a toothpick inserted in the centre comes out clean.
Optional: Frost with either a Vanilla Buttercream Icing, or a Brown Sugar Icing