Name: Raisin and almond cake
Cook time: 50 min
Total time: 50 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 4.00 eggs extra-large; 150.00 ml Goldcrest Pure Honey; 150.00 ml flour wholewheat; 2.00 ml salt; 750.00 ml raisins seedless, finely chopped; 300.00 ml almonds ground; 45.00 ml brandy optional

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Ingredients (7)

4.00	eggs — extra-large
150.00 ml	Goldcrest Pure Honey
150.00 ml	flour — wholewheat
2.00 ml	salt
750.00 ml	raisins — seedless, finely chopped
300.00 ml	almonds — ground
45.00 ml	brandy — optional

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Method:

Preheat the oven to 180 °C and grease a 22 cm cake tin with the butter or non-stick spray.

Line the base with baking paper and grease again.

In a large mixing bowl beat the eggs until light and gradually mix in the honey.

Mix the wholewheat flour, salt, raisins and almonds and fold into the egg mixture.
Turn the batter into the prepared tin and bake for 50 minutes or until done and a testing skewer comes out clean.
Leave in the tin to cool slightly before turning out.

Serve lukewarm with whipped cream.

Makes 1 medium-sized cake.

Tip:

Pour 45 ml brandy over the cake when you take it out of the oven.

Leave to cool.

Wrap in aluminium foil and leave to mature for three days.