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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This quick and easy to mix. I warmed the apricot jam before brushing it on the cake. Ingredients:
2 cups raisins |
250 g butter |
3 eggs |
1 cup sugar |
1 teaspoon lemon rind, grated |
2 1/2 cups flour |
1 teaspoon baking powder |
1 teaspoon cinnamon, ground |
1/2 teaspoon nutmeg, ground |
2 tablespoons apricot jam |
1 cup sugar |
1 cup nuts, whole, roasted, mixed |
Directions:
1. Put raisins in a saucepan and cover with water. Bring to the boil and simmer 15 minutes. Drain.
2. Chop butter into small pieces and stir into hot fruit.
3. Beat eggs, sugar and lemon rind until combined.
4. Sift flour, baking powder, cinnamon and nutmeg together and add to the fruit with the egg mixture.
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. Cool cake in tin 10 minutes before turning out on to a wire rack.
7. When cold, brush top of cake with jam and scatter over chopped toffee nuts.
8. Toffee Nuts:- Melt sugar gently in a heavy-based fry pan until it starts to colour. Do not stir.
9. Add nuts and pour out on a greased oven tray to cool.
10. When cold, chop nuts roughly.
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