Preheat the oven to 170C/340F.

Pour the booze of choice over the raisins and sultanas, cover and allow to soak for 1.5 – 3 days. Give it a stir when you remember.

Rub the lemon zest into the sugar. This allows the lemon oils to infuse with the sugar.

Using an electric mixer cream the butter and sugar until pale (about 3 minutes).

Add each egg one at a time, ensuring they are well incorporated before adding the next. Scrape the bowl down to ensure all the butter is incorporated.

Add the vanilla extract and mix to combine.

Add the flour and mix very briefly until just combined.

Drain the raisins from their liquid and add the mixture and beat for 3 seconds until just incorporated. Reserve the liquid to brush over the cake when it comes out of the oven.

Line or spray your loaf or 18cm cake tin with baking pay and or cooking spray. Spread the batter into the tin ensuring it gets into the corners. This is quite a thick batter.

Bake for 45 – 55 minutes (depending on pan & oven) and until a skewer or sharp knife comes out clean when the cake is pierced. A loaf cake might bake in a little less time. Loosely cover the cake with a piece of tin foil from about 10 minutes into the baking time to prevent over-browning.

Once baked, remove from the oven and allow to cool in the tin for 10 minutes before taking it out and allowing it to cool further.

Once cool mix the sifted icing sugar together with two tablespoons of lemon juice until you get a runny consistency. Add a little more to thin it out of necessary.