Raisin Cake (“Ray Cake”)

(by Patricia Fieldsteel)

3/4 lb. unsalted butter, at room temperature

1 1/2 c. sugar

6 eggs

2 1/2 c. flour, plus additional for raisins

1 1/4 T. vanilla

1 ½ lb. dark raisins, rolled in flour to coat

Preheat oven to 350 F.

Beat butter and sugar in electric mixer, then add eggs one by one.

Slowly add flour and then vanilla.

Fold in raisins by hand with rubber spatula.

Spoon into a well-greased and floured 9 x 5 loaf pan for 30 minutes.

Reduce oven temperature to 300 F. and continue baking for 2 more hours.

Let cool thoroughly before removing from pan.

Wrap in wax paper and then tin foil.

The cake will stay fresh for several months if stored and wrapped properly. It can also be kept in the refrigerator.

Slice very thin.

(Read Her Ladyship, the story that accompanies this recipe.)