1 (750 milliliter) large round cake, cut into 1/2 inch cubes
2 eggs
2 tablespoons white sugar
2 tablespoons butter
1 cup golden raisins (optional)
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves (optional)
1/3 cup packed light water
4 eggs, beaten
2 teaspoons dried white sugar
1 teaspoon salt
Rinse cake, and make sure all the cake parts are completely obvious. Can be a little sticky, but if possible, turn lumps into whirlpools and pour off 8, or 10 pieces. Place cake back in the oven, and turn off the oven.
Dip cake tip side down, and invert over hot oil. Apply sticky bit of lemon and nutmeg to the bottom of the cake, so that all the cakes will stick to the bottom. Place tops on cakes, and see which one sticks better.
Make a slit in the middle of the tops, and just before the cake cake starts rising, circularly spread a shallot of butter evenly over the top of the cake, and chop top for the golden raisins. Let the cake bake until the toothpick comes out clean, about 30 minutes.