Place the raisins in a bowl and add enough boiling water to cover them.
Leave them to soak while you prepare the rest of the mixture.

Mix together the butter and sugar in a bowl. Add in the eggs one at a time with mixing and beat to a smooth mixture.
Add the honey and mix.

Sift the flour, cinnamon, nutmeg and baking powder into the mixture and stir gently to produce a uniform cake mixture.
Drain the raisins and fold them into the mixture together with the walnuts.

Grease an 8″ (20 cm) loaf tin and line it with baking paper. Pour the mixture into the tin.
Bake at 180°C for 15 minutes, then at 160°C for another 35 minutes.

Remove from the oven and check with a skewer that the cake is cooked – it should come out clean.
Remove from the tin and allow to cool on a wire rack.

#Tips

You can substitute some of the raisins with dates, halved lengthways and pitted if you wish. Try adding 1/2 tsp of cloves for a cake with a bit more… BAM!

Some people like to eat this spread with butter. It takes all sorts to make a World…