Danish Cardamom Cake Recipe

225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs
350 g/12 oz/3 cups plain (all-purpose) flour
10 ml/2 tsp baking powder

10 cardamom seeds, ground
150 ml milk
45 ml/3 tbsp raisins
45 ml/3 tbsp chopped mixed (candied) peel

Method:

Cream together the butter or margarine and sugar until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Fold in the flour, baking powder and cardamom. Gradually stir in the milk, raisins and mixed peel. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 190°C/375°F/ gas mark 5 for 50 minutes until a skewer inserted in the centre comes out clean.