This is really rather a sneaky recipe to put in this chapter on butter, but you cannot make a large rich cake without lots of it.
Cream the butter with the sugar until light and fluffy. Break the eggs into a bowl, set over a pan of hot water, and whisk in the creamed mixture. Sift the flour, spice, and baking powder over, and fold into the mixture. Add the raisins, currants, mixed peel, and lemon zest and juice, and mix to a soft consistency.
Turn into a greased and lined 9- to 10-inch cake pan and smooth the top level.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.