Sultana Raisin Cake
|Golden raisins||1 1⁄2 Cup (24 tbs)|
|Water||2 Cup (32 tbs)|
|Butter||1 1⁄4 Cup (20 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Light rum||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs) (Regular)|
|Baking powder||3 Teaspoon|
|Powdered sugar||1 Tablespoon, sifted|
Cover raisins with water and let soak 30 minutes.
In a large bowl, cream together butter and sugar.
Add eggs, one at a time, beating well after each addition.
Blend in rum, lemon juice, lemon peel, and milk.
Sift flour; measure; sift again with baking powder, salt, and soda.
Add gradually to creamed mixture.
Drain raisins; use paper towel to remove excess water.
Mix into batter.
Pour batter into well-greased and floured 10-inch tube cake pan or 10-cup mold.
Bake in 325° oven for 1 hour and 20 minutes or until inserted pick comes out clean.
Cool in pan 10 minutes, then invert on rack; when completely cool, dust lightly with sifted powdered sugar.