1 cup of raisins
125 grs butter
200 grs sugar
3 eggs
225 grs self raising flour
The night before you want to bake this, place the raisins in a bowl and cover them with tea. Let them soak overnight. The next day preheat the oven to 160ºC/320ºF. In a large saucepan melt the butter. When it's melted add the sugar and the drained raisins and mix well. Remove from the heat and allow to cool for a few minutes, then add one of the eggs, and stir thoroughly to combine it into the mixture. Add one egg with a tablespoon of the flour, until all the eggs have been added to the mixture. Then you can add the rest of the flour and mix, making sure there are no lumps! In a lined 25x7cm loaf tin pour the batter. In the bottom of the oven, but a bowl of hot water, it stops the cake from getting over dry. Bake the cake for 11/4 hours. Take the cake out and leave to cool. When you've taken the cake out of the tin, skewer holes in the bottom, till halfway through the cake and pour whisky or other spirit. Leave upside down overnight, so that liquor soaks through the whole cake. Eat when desired. Will keep in a tin, wrapped in muslin and foil almost forever!