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Ingredients

2 cups golden raisins 3 tablespoons grated lemon zest ¼ cup whiskey ¾ cup butter, softened 1 cup light brown sugar 3 egg yolks 3 egg whites 1 ½ cups all-purpose flour ½ teaspoon salt ¼ teaspoon ground cloves 1 teaspoon baking powder 2 cups sifted confectioners' sugar 1 lemon, juiced

Nutrition Info

561.3 calories carbohydrate: 97.7 g cholesterol: 109 mg fat: 17.3 g fiber: 2.8 g protein: 5.9 g saturatedFat: 10.3 g servingSize: - sodium: 312.2 mg sugar: 71.7 g transFat: : - unsaturatedFat: : -

Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, salt, cloves and baking powder into a bowl and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins.
In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack.
To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

1 - 8 inch square pan

Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.