I‘m a chef with nearly 20 years experience cooking in hotels and in private houses all over the world.
This cake I make for my dad because he loves a bit of fruit cake.
In addition to being a private chef I have recently started a Pop Up Restaurant in Salisbury and Southampton. It is proving very popular.
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Make sure the eggs and the butter/marg are at room temp. Soak the raisins in boiling water (I do this in a cereal bowl). After 5 mins drain off the water, leaving the raisins all plumped up.
Line a little loaf tin with baking paper. Approx 20cm x 8cm.
Preheat the oven to 180c
Break the three eggs into a clean empty jam jar put the top and shake. Take the lid off and your beaten eggs are ready to go.
Have all the other ingredients to hand so you don‘t have to stop and start the electric mixer.
In a medium mixing bowl with a electric hand beater beat the sugar and the butter and marg until ‘pale in colour and fluffy in consistency‘
Add the beaten eggs from the jam jar, bit by bit with the mixer still running.
Once the eggs are in mix for a min more.
Then add the flour with the mixer on low speed otherwise you will have flour all over yourself and the kitchen.
Mix for a min.
Turn the mixer off and with a big spoon or a spatular mix in the plumped up raisins. This will take a few turns of the spoon to make sure the raisins go right through the mixture.
Turn into the lined loaf tin
Bake for 40/45 mins at 180c until the top is nicely browned and the cake is just starting to come away from the sides of the tin.
Slice and Serve with custard or cream whilst still warm out of the oven. A splash of rum makes it really special.
If you like things more Caribbean style add half a teaspoon of cinnamon and half a teaspoon of nutmeg.
I wish I could upload a picture of the actual cake!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.