Ingredients

2 cups golden raisins
3 tablespoons grated lemon zest
¼ cup whiskey
¾ cup butter, softened
1 cup light brown sugar
3 egg yolks
3 egg whites
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon ground cloves
1 teaspoon baking powder
2 cups sifted confectioners’ sugar
1 lemon, juiced

Directions

Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.

Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.

In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.

To make glaze: Mix lemon juice, confectioners’ sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.