2 cups self-rising flour
1/2 cup sugar
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) cold margarine or unsalted butter, cut into bits
1/2 cup chopped hazelnuts
1/2 cup drained and chopped candied ginger in syrup
2/3 cup golden raisins
1 large egg
3 tablespoons milk
Preheat the oven to 350. In a bowl, sift the flour, sugar, allspice, ginger, and salt. Add the margarine or butter and blend the mixture until it resembles coarse meal. Stir in the hazelnuts, chopped ginger, and golden raisin.
In a bowl, beat together the egg and milk and add to the flour mixture. Blend the mixture until it forms a dry dough.
Form the mixture into 8 mounds and transfer them to a buttered baking sheet, spacing well apart.
Bake for 20 to 25 minutes or until golden. Transfer to racks to cool. Yield: 8 cakes.
