This cake can be a delicious dessert or accompany a nice cup of coffee.
200g butter, at room temperature
1 cup (200g) sugar
3/4 cup (85g) cornstarch
3/4 cup (90g) flour
3 teaspoons baking powder
pinch of salt
1/2 cup (75g) raisins
2 tablespoons brandy or rum
100g walnuts, chopped
Soak raisins in brandy or rum.
Beat butter and sugar until creamy.
Mix in slightly beaten eggs.
Sift together flour, cornstarch, salt and baking powder.
Fold into mixture. Add walnuts.
Grease and line a loaf tin with nonstick baking paper.
Arrange raisins onto the base of the tin and then pour the batter over them.
Bake in a moderate oven for about 45 minutes or until cooked when tested with a skewer.
Remove from oven and allow to cool for a few minutes before turning out.