Ingredients
- 3 eggs see note
- 200 gr funstens nuts (chopped)
- 190 gr pillsburys best all purpose flour sifted
- 170 gr raisins
- 120 ml cream (light)
- 110 gr butter melted
- 110 gr firmly packed brown sugar
- 100 gr sugar
- 9 gr double-acting baking powder
- 3 gr frenchs cinnamon
- 2 gr frenchs ginger
- 1 gr salt
- 1 gr frenchs (cloves)
- 1 gr frenchs cardamom (ground)
BAKE at 180ºC or 50 to 60 minutes. MAKES 9 or 25 cm tube cake. Sift together the flour, baking powder, salt , and spices. Beat eggs until foamy. Gradually add sugars and continue beating until thick and ivory colored. Fold in raisins and 1 cup Funsten's nuts, chopped, and half the dry ingredients until well combined. Fold in light cream, then the remaining dry ingredients. Add the melted and cooled butter; fold in just until blended. Turn into 9 or 25 cm tube pan or 9 x 5 x 8 cm loaf pan which has been generously greased and coated with half cup nuts, chopped, or cake crumbs. Bake in moderate oven (350 degrees) 50 to 60 minutes. Cool in pan 15 minutes; invert on wire rack. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
