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1
Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak.
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2
Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F (180C).
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3
Cream the butter and sugar until light and fluffy.
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4
Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl.
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5
Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition.
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6
Gradually add the whiskey and raisin mixture, alternating with the remaining flour.
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7
Do not overbeat at this stage.
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8
Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon.
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9
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:
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10
When it comes out clean, the cake's ready.
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11
Turn out and cool on a wire rack.
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12
.Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners' sugar and just enough water to make a pouring consistency.
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13
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.
