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Spiced Raisin Cake

2 cups raisins
250g butter
3 eggs
1 cup sugar
1 tsp grated lemon rind
2 1/2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 Tbs apricot jam

1 cup sugar
1 cup whole roasted mixed nuts

Put raisins in a saucepan and cover with water. Bring to the boil
and simmer 15 minutes. Drain. Chop butter into small pieces and
stir into hot fruit. Beat eggs, sugar and lemon rind until combined.
Sift flour, baking powder, cinnamon and nutmeg together and add to
the fruit with the egg mixture. Spoon the mixture into a 20cm
round tin, (line the bottom with baking paper). Bake at 160 C for
1 - 1 1/2 hours or until cake springs back when lightly touched.
Cool cake in tin 10 minutes before turning out on to a wire rack.
When cold, brush top of cake with jam and scatter over chopped
toffee nuts.

Toffee Nuts: Melt sugar gently in a heavy-based fry pan until it
starts to colour. Do not stir. Add nuts and pour out on a greased
oven tray to cool. When cold, chop nuts roughly.


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