Spiced Raisin Cake

Directions

1. 1
   Put raisins in a saucepan and cover with water. Bring to the boil and simmer 15 minutes. Drain.
2. 2
   Chop butter into small pieces and stir into hot fruit.
3. 3
   Beat eggs, sugar and lemon rind until combined.
4. 4
   Sift flour, baking powder, cinnamon and nutmeg together and add to the fruit with the egg mixture.
5. 5
   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.
6. 6
   Cool cake in tin 10 minutes before turning out on to a wire rack.
7. 7
   When cold, brush top of cake with jam and scatter over chopped toffee nuts.
8. 8
   Toffee Nuts:- Melt sugar gently in a heavy-based fry pan until it starts to colour. Do not stir.
9. 9
   Add nuts and pour out on a greased oven tray to cool.
10. 10
    When cold, chop nuts roughly.