Ingredients:
60g butter
450g plain flour
225g brown sugar
2 tsp mixed spice
340g seedless raisins and/or sultanas
1 1/2 tsp bicarbonate of soda
1/2 tsp salt
300ml milk
2 tbsp olive oil
Method:
Sift the flour into a bowl, cube the butter, then rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar, spice and fruit then mix to combine. Meanwhile, whisk together the bicarbonate of soda and the salt with the milk.
Form a well in the flour mix then add the milk and the oil. Stir to combine then turn the mixture into a greased an floured cake tin. Transfer to an oven pre-heated to 180°C and bake for about 80 minutes, or until golden brown and cooked through (a skewer inserted into the centre of the cake will emerge cleanly).
Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Store in an air-tight tin to mature for at least 24 hours before serving. This makes an excellent and very moist cake for serving at picnics.
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