1/2 teaspoon ground mixed spice, extra for dusting
175g margarine, at room temperature
175g caster sugar
1 teaspoon vanilla bean paste
2 tablespoons strong Earl Gray tea
icing sugar, for dusting
Method Prep:25min › Cook:25min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Line two 12 hole muffin tin with paper cases.
In a bowl, sift together the flour, baking powder and mixed spice and add the margarine, caster sugar, eggs, vanilla paste and beat together until smooth.
Stir in the tea and raisins and mix until all combined. Spoon the mixture evenly into the paper cases, filling only to half way to ensure a good rise.
Bake in the preheated oven for 20 to 25 minutes or until golden brown, firm to the touch and a skewer inserted into the centre comes out clean. Remove from the oven and allow the cakes to cool on a cooling rack. Once cool, dust the cakes with mixed spice and icing sugar. Serve and enjoy!