 |
Al-Ahram Weekly 27 July - 2 August 2000 Issue No. 492 
|
||
Published in Cairo by AL-AHRAM established in 1875 |
| ||
|
Al-Ahram Weekly 27 July - 2 August 2000 Issue No. 492
|
||
| Published in Cairo by AL-AHRAM established in 1875 |
| ||
Egypt Region International Economy Opinion Culture Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Raisin cake
By Moushira Abdel-MalekIngredients:
3 cups plain flour
1 packet baking powder
3 cups raisins or sultanas
3/4 cup castor sugar
6 eggs
1/4 cup brandy
250gms butterMethod:
Grease a deep 23cm round cake pan. Line base with paper. Grease paper. Place raisins in a bowl. Add enough hot water to cover. Stand in bowl for half an hour covered. Drain raisins and spread on a tea towel or on absorbent paper. Cover and stand overnight. Have butter at room temperature. Beat butter and sugar in a small bowl with electric mixer, until light and fluffy. Beat in eggs, one by one, until combined. Transfer mixture to a large bowl. Stir in sifted flour and baking powder, raisins and brandy in two batches. Spread into prepared pan. Bake in moderately slow preheated oven for about 1 3/4 hours. Cool in pan.
