CALIFORNIA RAISIN CAKE
- 400g California Raisins
- 170g butter, softened
- 150g caster sugar
- 4 medium eggs
- 270g plain flour
- 2 tsp ground cinnamon
- Zest of 1 lemon plus 2 tbsp juice
- 1½ tsp baking powder
- ¼ tsp almond extract
Preheat the oven to 180oC, gas mark 4. Grease and base line a 20cm round cake tin.
Soak the raisins in boiling water for 5 minutes then drain well and set aside.
Beat butter and sugar in a large mixing bowl, scraping down the sides occasionally, until light and fluffy. One at a time, beat in the eggs, mixing well before each addition.
Toss 2 tbsp of the flour with the raisins in a separate bowl. Add the rest of the flour, along with the cinnamon, lemon zest, and baking powder to the batter and beat until mixed. Stir in almond extract and lemon juice, then fold in the raisins.
Pour the batter into the prepared tin and bake for 50-55 minutes, until a skewer inserted in the cake comes out clean. Let cool in the tin for about 5 minutes, then remove from the tin and allow to cool on a cooling rack.
Best served warm with a dollop of whipped cream but can be wrapped and stored for 2-3 days.