Cream fat, sugar, salt and lemon peel. Stir in the eggs one after the other. Mix 250 g flour and baking powder. Stir tablespoons into the fat foam mixture
Pour the remaining flour into a deep plate. Turn the raisins and candied lemon peel in it and fold everything into the sponge mixture
Grease a box form (30 cm long) and line it with baking paper. Pour in the dough, smooth the surface. Place on the oven rack and bake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the lower rack for approx. 1 1/2 hours. Leave to stand in the switched-off oven for another 10 minutes. Then turn out onto a cake rack and let it cool completely. Remove the paper and serve the tea cake dusted with some icing sugar. Results in about 16 slices