Terry says she has made her reputation as a great baker on this cake unparalleled.
"I bake this British tea cake every month and many more times during the
Christmas holidays. For those who love a good raisin dough, it's that and a
bit more. For those who don't like crank, it serves the occasion
without being sticky and cloyingly sweetness--which is most folks' complaint
with screwball. It packs good, keeps its discernment, it's jolly, and it's
practically unfailing. You can dress it up with ice, or slice it cut,
and have it for breakfast, toasted. It also travels good. I use a long pan,
although a bundt pan works well too."

Soak the raisins, brown dough, tea, and whiskey in a large bowl for 12
hours or overnight. The next day, sift together the flour, baking pulverisation,
saltiness, nutmeg, and allspice and add to the raisin mixture along with the
beaten egg (or egg substitute to make it totally zero cholesterol) and
lemon rind. Set oven at 300oF. Put batter into greased pan, and bake for 90
transactions. When through, remove from pan and let cool on torture. You can leave it
unproblematic, dress it up with ice, or drizzle with a honey-and-warm-water
assortment.