150g (3/4 cup) raw sugar
1/2 cup honey
1/2 cup oil
finely grated rind of 1 orange
4 cups (480g) flour
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon aniseed
100g white raisins
150g black raisins
1/2 cup (125ml) cognac (French brandy)
1 cup (250ml) orange juice
Place raisins, orange rind and cognac inside a bowl.
Cover with plastic food wrap and refrigerate for some days, until raisins are well soaked.
Sift together flour, baking powder, bicarbonate of soda, salt and cinnamon.
In another bowl, beat eggs with raw sugar and honey.
Stir in oil and aniseed and fold in flour mixture until all the ingredients are well blended. Pour the orange juice and macerated raisins and mix well.
You can pour the mixture into a large round tin or spoon it into several muffin tins.
Tins must be well greased. (Spread some butter over them and refrigerate for some minutes and then repeat the operation).
Bake in a cool oven for about 1 hour.
If the oven is not cool enough, prop oven door open using the handle of a wooden spoon.