This may be an unpopular opinion, but we think raisins are gorgeous. This simple 1930s cake is heavily flavoured with fresh lemon zest which complements the sweetness of the raisins and buttery sponge perfectly. A lovely and simple recipe that you'll be able to whip up quickly and will make your home smell beautiful as it bakes. Great for any event and best enjoyed with a cup of Rosie.
Original Recipe: 'Raisin Slab Cake' (Book 5, 1936)
Speed: 1 hour - 1 hour 15 mins | Serves: 10
170g caster sugar
226g plain flour
28g lemon zest
½ tsp. almond essence
½ tsp. vanilla essence
1 tsp. baking powder
A little milk
1. Cream the butter together with the sugar. Add the eggs and mix until fully combined.
2. Stir in the essences and then add in all of the dry ingredients, beating to a stiff batter. If you feel that the batter is slightly too stiff, mix in a little milk.
3. Spread the mixture into a buttered and papered loaf tin and bake for 1 hour at 180°C fan (350°F/Gas Mark 4).
'If desired, a few blanched almonds may be put on top before the cake is put in the oven.'
Note: Ours was looking a little too brown on top, so we sprinkled it with icing sugar. Problem solved!
Original Recipe for 'Raisin Slab Cake'
'BOOK 5': Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)