This traditional Icelandic Christmas cake is super simple to make, and a thick slice (or two) is just perfect smeared with butter or jam and served with a steaming hot cup of tea.
Makes 1 medium loaf cake
Preparation: 10 minutes
Baking: 1 hour
115g (1/2 cup) unsalted butter, room temperature
150g (3/4 cup) granulated sugar
2 large eggs
125ml (1/2 cup + 2 tsp) milk
1 tsp lemon juice
250g (2 cups, spooned & scraped) all-purpose (plain) flour
2 1/2 tsp baking powder
1/2 tsp fine salt
100g (2/3 cup) raisins
Preheat oven to 175°C / 350°F / Gas mark 4, and grease a medium loaf pan.
Using a hand-held electric mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time and beating well after each one, then add the milk and lemon juice and beat well to combine.
Whisk together the flour, baking powder and salt, add to the butter mixture and stir until just combined.
Add the raisins and stir in gently.
Scrape the batter into the loaf pan, smooth the top and bake in centre of oven for one hour.
Cool for ten minutes in the pan, then turn out onto a wire rack to cool completely.
Store wrapped in foil or plastic, or in an airtight container, for up to one week.