• 100 g (4 oz/½ cup) raisins
• 75 ml (2½ fl oz/⅓ cup) rum
• 4 ripe bananas
• 100 g (4 oz/¾ cup) walnuts or pecan nuts, briefly toasted
• 175 g (6 oz/1⅛ cups) self-raising flour
• ½ tsp salt
• 125 g (approx. 4 oz/1 stick) butter, melted
• 150 g (5 oz/⅔ cup) sugar
• 1 tbsp vanilla sugar
• 2 eggs
• zest and juice of 1 lemon

Heat the raisins and the rum for 1 minute in the microwave or in a small saucepan. Leave to steep for at least 1 hour, but preferably longer. Preheat the oven to 170°C (340°F/Gas 3). Cut the bananas into thick slices. Mix all ingredients swiftly into a firm batter. Grease a cake tin and cover the bottom with baking paper cut to size. Grease. Cover with the batter. Bake the cake for approx. 1 hour. The cake is done when a skewer poked into it comes up dry.

Otherwise bake the cake a little longer. Leave the cake to rest for 5 minutes after it comes out of the oven and transfer to a rack in order to fully cool.