Icelandic Hot Dogs

Ingredients

115g (1/2 cup) unsalted butter, room temperature
150g (3/4 cup) granulated sugar
2 large eggs
125ml (1/2 cup + 2 tsp) milk
1 tsp lemon juice
250g (2 cups, spooned & scraped) all-purpose (plain) flour
2 1/2 tsp baking powder
1/2 tsp fine salt
100g (2/3 cup) raisins

Instructions

• Preheat kitchen appliance to 175°C / 350°F / Gas mark four, and grease a medium loaf pan.

• Using a hand-held mixer, or within the bowl of a stand mixer fitted with a paddle attachment, beat along the butter and sugar till lightweight and downlike, concerning three minutes.

• Add the eggs, one at a time and beating well when each, then add the milk and juice and beat well to mix.

• Whisk along the flour, leaven and salt, augment the butter mixture and stir till simply combined.

• Add the raisins and stir in gently.

• Scrape the batter into the loaf pan, swish the highest and bake in centre of kitchen appliance for one hour.

• Cool for 10 minutes within the pan, then end up onto a wire rack to cool down fully.

• Store wrapped in foil or plastic, or in Associate in Nursing airtight instrumentation, for up to at least one week.