Lime Cake with walnuts and raisins

Do you remember the days when people tell you its best to consume the cake fresh because it will turn hard the next day? Here is a butter cake recipe you can enjoy days later (if there is any leftover). It's a moist butter cake with natural sweetness from sultana, and extra crunch from the walnuts.

Mine look a little crumbly because I cut a sliced for my hungry husband while it's still a little warm. Also, the cake looks as if it has a hole in centre because my plate is slightly concave in shape.

(Adapted from Children's Party Ideas & Theme Recipes by Judy Williams)
Ingredient A
175g butter
175g sugar
175g self raising flour
1 tsp baking soda
4 tsp lime zest
6 tbsp lime juice
3 eggs

Ingredient B
25g butter
50g walnut
100g sultanas/ raisins
1/4 tsp freshly grated nutmeg

Icing sugar
  1. Sift flour with baking soda twice.
  2. Use butter to grease and line the base of 18cm cake pan.
  3. Preheat oven 175 degree
  4. Begin by making the fillings. Melt butter in a small saucepan. Once done, mixed in the rest of ingredient B. Keep aside to cool. 
  5. Cream butter till fluffy. Add sugar (in two part. This is to make sure the butter and sugar are well mixed) 
  6. Add the zest of lime
  7. Beat lime juice with eggs. 
  8. Stir half into the creamed mixture.
  9. Fold in half of the sifted flour.
  10. Repeat process 7 and 8
  11. Pour in half the mixture into the cake pan.
  12. Sprinkle ingredient B on top of the mixture.
  13. Spoon remaining mixture into the cake pan
  14. Bake for 1 hour or till cook
  15. Decorate with icing sugar (once the cake is cooled completely)

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