------------------------------------CAKE------------------------------------
      8 oz Raisins

           Grated rind of 1 lemon
    150 ml Whiskey

      6 oz Softened butter

      3    Eggs

      6 oz Soft brown sugar

      6 oz Plain flour

      1 pn Salt

      1 pn Ground cloves

      1 ts Baking powder

-----------------------------------ICING-----------------------------------
           Juice of 1 lemon
      8 oz Confectioners' sugar

           Warm water as needed
           Crystallized lemon slices*
  *As garnish, if desired.  -- Put the raisins and grated lemon rind into a
  bowl with the whiskey, and leave overnight to soak.  Grease a 7-inch cake
  pan, and line the bottom with parchment;  preheat oven to 350F.  Cream the
  butter and sugar until light and fluffy.  Separate the eggs and sift the
  flour, salt, cloves and baking powder into a bowl.  Beat the yolks into
  the butter and sugar one by one, including a spoonful of flour and beating
  well after each addition.   Gradually add the whiskey and raisin mixture,
  alternating with the remaining flour.  Do not overbeat at this stage.
  Finally, whisk the egg whites until stiff and fold them into the mixture
  with a metal spoon.  Turn into the prepared pan and bake in the preheated
  oven for about 1 1/2 hours, or until well risen and springy to the touch
  ~- or test with a skewer:  when it comes out clean, the cake's ready.
  Turn out and cool on a wire rack.
  .
   Meanwhile, make the icing by mixing the lemon juice with the sieved
  confectioners' sugar and just enough water to make a pouring consistency.
  Put a dinner plate under the cake rack to catch the drips, and pour the
  icing over the cake a tablespoonful at a time, letting it dribble
  naturally down the sides.  Don't worry if a lot of it ends up on the plate
  underneath -- just scoop it up and put it on top again.  When the icing
  has set, it can be decorated with crystallized lemon slices if you like.