This is a really easy cake with only 6 ingredients that comes together quickly. The only thing that takes time is pre-soaking the raisins and sultanas in something deliciously boozy before. The longer you leave them to soak the more they absorb the liquid. 2 – 3 days is optimal. You can speed this up by heating them with the liquid in a small pot, bring it to a boil and then letting it cool. This cake is perfect served with a glass of Madeira wine, fortified wine or Muscadel. If you don’t have self-raising flour use two teaspoons of baking powder with regular cake flour. You can of course skip this step and add the raisins in without being presoaked.

Preheat the oven to 170C.

Pour the booze of choice over the raisins and sultanas, cover and allow to soak for 1.5 – 3 days. Give it a stir when you remember.

Rub the lemon zest into the sugar. This allows the lemon oils to infuse with the sugar.

Using an electric mixer cream the butter and sugar until pale (about 3 minutes).

Add each egg one at a time, ensuring they are well incorporated before adding the next. Scrape the bowl down to ensure all the butter is incorporated.

Add the vanilla extract and mix to combine.

Add the flour and mix very briefly until just combined.

Drain the raisins from their liquid and add the mixture and beat for 3 seconds until just incorporated. Reserve the liquid to brush over the cake when it comes out the oven.

Line or spray your loaf or 18cm cake tin with baking pay and or cooking spray. Spread the batter into the tin ensuring it gets into the corners. This is quite a thick batter.

Bake for 45 – 55 minutes (depending on pan & oven) and until a skewer or sharp knife comes out clean when the cake is pierced. A loaf cake might bake in a little less time. Loosely cover the cake with a piece of tin foil from about 10 minutes into the baking time to prevent over browning.

Once baked, remove from the oven and allow to cool in the tin for 10 minutes before taking it out and allow it to cool further.

Once cool mix the sifted icing sugar together with two tablespoons of lemon juice until you get a runny consistency. Add a little more to thin it out of necessary.

This cake can be frozen. Cover it well with tin foil or cling wrap.