8 tbsp. butter, softened
1/2 c. sugar
1 tbsp. English golden syrup
3 c. barley flour
2 c. flour
1 c. milk
2 c. golden raisins
1 1/2 tsp. baking powder
1/2 tsp. salt

Beat the butter and sugar to a cream. Add the English golden syrup, then the flour and milk alternately, the raisins, baking powder and salt last. Mix into a dough, put into a buttered and floured pan and bake in a preheated 325 degree oven for 1 1/2 to 2 hours until the cake shrinks from the sides of the pan.

Cool the cake for 10 minutes in the pan before turning it out onto a wire rack to cool completely.