100 g butter or margarine, softened
100 g Dansukker Brown Sugar
250 ml sour cream
240 g plain flour
2 g baking powder
2 g bicarbonate of soda
80 g desiccated coconut
60 g raisins
For the tin
Butter or margarine
60 g cashew nuts
Beat the butter or margarine and sugar until smooth. Mix in the eggs. Add the remaining ingredients. Pour the mixture into a baking tin (1.5 - 2 litres), greased and sprinkled with flour. Sprinkle the nuts on top. Bake at the centre of the oven at 175 °C for approx. 45 minutes. Leave to cool in the tin.
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