225g (8oz) Raisins
160g (6oz) Softened Butter
160g (6oz) Soft B
160g (6oz) Plain Flour
150ml (¼ pint) Whiskey
1 tsp Baking Powder
Grated rind of 1 Lemon
1 pinch Salt
1 pinch Ground Cloves
225g (8oz) Icing Sugar
Juice of 1 Lemon
Warm water as needed
Pre-heat the oven to 180°C: 350°F: Gas 4.
Place the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak.
Grease a 7-inch cake tin, and line the bottom with parchment paper.
Cream the butter and sugar until light and fluffy.
Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl.
Beat the yolks into the butter and sugar one by one, adding a spoonful of flour and beating well after each addition.
Gradually add the whiskey and raisin mixture, alternating with the remaining flour, do not over beat.
Whisk the egg whites until stiff and fold them into the mixture with a metal spoon.
Transfer to the prepared cake tin and bake for about 1½ hours, or until well risen and springy to the touch or test with a skewer:, when it comes out clean, the cake’s ready.
Turn out and cool on a wire rack.
To make the icing by mix the lemon juice with the sieved icing sugar and just enough water to make a pouring consistency.
Pour the icing over the cake a tablespoonful at a time, letting it run down the sides.