Raisin Tea Cake Recipe
- 1 tablespoon coriander seeds
- 1 two-inch cinnamon stick, crushed
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- 1 tablespoon ground nutmeg
- 2 teaspoons ground ginger
- 2 1/4 cups water
- 3 cups raisins
- 8 tablespoons (1 stick) cold butter, cut into small pieces
- 1 cup sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 egg, beaten
- The day before baking, make the mixed spice: In a spice grinder, combine the coriander seeds, cinnamon, cloves, and allspice. Grind until powdery. Pour into an airtight container. Add nutmeg and ginger and mix well. Measure out 1 level tablespoon and store the remainder in a cool place for later use.
- Combine the mixed spice with the water, raisins, butter, and sugar in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and let cool completely. Cover and refrigerate overnight.
- The next day, let the raisin mixture sit at room temperature for 1 hour. Preheat the oven to 350°F. Generously grease a 9-inch round cake pan.
- Sift the flour, baking soda, and salt together into a large bowl. Stir in the raisin mixture and blend well. Stir in the egg. Pour into the prepared pan. Place on the center rack of the oven with a pan of water. Bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 1 1/4 hours.
