- 140g soft butter
- 140g caster sugar
- 2 large eggs
- 140g self raising flour
- zest of 2 lemons
- 30g blue poppy seeds
- 40g walnut pieces
- 40 muscatel raisins
- 110ml milk
Method
- Line a 900g loaf tin with greased baking parchment
- Cream together the butter and sugar, then slowly beat in the eggs
- Stir in the flour, lemon zest, poppy seeds, nuts and raisins
- Add milk to make the mixture a heavy dropping consistency
- Pour the cake mixture into the lined tin and bake at Gas 4/180°C/350°F for 40-45 mins.
- Leave in the tin for 15mins before turning out.
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