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4 oz (100g) butter
4 oz (100g) caster sugar
2 tablespoons lemon curd
2 eggs
6 oz (150g) seedless raisins
6 tablespoons whisky
6 oz (150g) self-raising flour
Preheat oven to 180C/350F.
Grease a square cake tin. Cream the butter, sugar and lemon curd until light
and fluffy. Separate the eggs and beat the yolks into the creamed mixture,
adding a little flour so that the mixture does not curdle. Add raisins and
whisky with a little more flour and then fold in remaining flour. Whisk
the egg whites to soft peaks and fold into the mixture. Put into the prepared
tin and bake for 1 1/4 hours. Cool in the tin for 5 minutes, and turn out. |
