Ingredients:
450g Muscovado sugar
450g plain flour
120g butter
6 eggs, separated
ground cinnamon, to taste
freshly-grated lemon zest, to taste
1 dessert spoon bicarbonate of soda
2 tbsp burnt sugar
125ml milk
50g raisins
1 dessert spoon cognac or brandy
Method:
The burnt sugar needs to be very dark (almost black). To make it, bake sugar in the oven until blackened.
Combine the sugar, butter and burnt sugar in a bowl and beat until smooth and fluffy. Add the egg yolks, flour, baking powder, fruit, lemon zest, milk, cognac and cinnamon and beat to combine. Continue beating until the mixture is smooth (this can take 10 minutes or more).
Meanwhile, whisk the egg whites until stiff then fold into the cake mix. Transfer the mixture to a lightly-buttered round cake tin then transfer to an oven pre-heated to 180°C. Bake for about 40 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool for 10 minutes in the tin then transfer to a wire rack to cool completely.
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