Festive orange butter cake with raisins

Serves 10

150g butter or margarine
1/2 cup (100g) sugar
4 eggs
2 cups (240g) flour
1/2 cup (55g) cornstarch
3 teaspoons baking powder
1 teaspoon salt
finely grated rind of 1 lemon
finely grated rind of 1 orange
1/2 cup (125 ml) orange juice
1/2 cup (110g) white raisins
1/2 cup (110g) black raisins

1/2 cup icing sugar
orange juice as required

Beat butter and sugar until creamy.
Add slightly beaten eggs and keep whipping.
Stir in the lemon and orange rind.

Sift together the flour, cornstarch, baking powder and salt.
Fold into the mixture, alternatively with the orange juice.

Sprinkle the raisins with flour and stir them into the batter.
Pour the mixture into well greased and floured loaf tin or a deep sided ring tin and bake for 50 to 60 minutes.

Remove from the oven and cool over a wire rack.
To make glaze, add some orange juice to the icing sugar, little by little to obtain a
spreadable mixture.

It must not be too liquid, as it would be absorbed by the cake.
Pour over the cake while it is still warm and top with glacé cherries and raisins.