-CAKE-
8 oz Raisins
Grated rind of 1 lemon
150 ml Whiskey
6 oz Softened butter
3    Eggs
6 oz Soft brown sugar
6 oz Plain flour
1 pn Salt
1 pn Ground cloves
1 ts Baking powder

ICING
Juice of 1 lemon
8 oz Confectioners sugar
Warm water as needed
Crystallized lemon slices*

*As garnish, if desired. — Put the raisins and grated lemon rind into a
bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake
pan, and line the bottom with parchment; preheat oven to 350F. 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 onee, including a spoonful of flour and beating well
after each addition. Gradually add the whiskey and raisin mixture,
alternating with the remaining flour. Do not overbeat at this stage.
Finally, whisk the egg whites until stiff and fold them into the mixture
with a metal spoon. Turn into the prepared pan and bake in the preheated
oven for about 1 1/2 hours, or until well risen and springy to the touch ~-
or test with a skewer: when it comes out clean, the cakes ready. Turn out
and cool on a wire rack. .
Meanwhile, make the icing by mixing the lemon juice with the sieved
confectioners sugar and just enough water to make a pouring consistency.
Put a dinner plate under the cake rack to catch the drips, and pour the
icing over the cake a tablespoonful at a time, letting it dribble naturally
down the sides. Dont worry if a lot of it ends up on the plate underneath
~- just scoop it up and put it on top again. When the icing has set, it
can be decorated with crystallized lemon slices if you like.