Raisin Cake

This is a rather plain cake but very good arid well flavoured. It keeps well. These quantities make a 2-lb. (1-k.) cake. Use a 10-inch (25-cm.) tin.


  • ¾ lb. (360 g.) flour
  • 6 oz. (180 g.) butter
  • 6 oz. (180 g.) raisins
  • ¼ lb. (120 g.) currants rind of half a lemon
  • ½ lb. (240 g.) sugar
  • 2 eggs
  • ¼ pint ( dl.) milk


Rub the butter into the sieved flour. Add the fruit, lemon rind and sugar. Mix well together, make a well in the centre, add the well-beaten eggs and the milk gradually. The mixture should be stiff enough to hold a spoon upright. Beat well. Bake in the greased and lined tin in a moderate oven, 350° F., gas mark 4, for about 1½ hours, covering the top lightly with foil if it becomes too brown.