California Raisin Honey Bundt Cake

Combine California Raisins, honey and water, cover and let soak for at least 4 hours at room temperature.

Drain California Raisins. Reserve California Raisins and soaking liquid separately.

Sift cake flour and baking powder together and set aside.

Have ready a silicone bundt mould of about 1.5 litre capacity. (You can optionally lightly grease it with shortening to aid the finished cake's release.)

With a mixer and whisk attachment, whisk eggs and sugar together on medium-high speed until light and fluffy, about 5 to 7 minutes.

With the mixer running on low speed, slowly add reserved California Raisin-soaking liquid until combined.

Add sifted flour mixture and mix in on slow speed until evenly incorporated, about 1 minute. Fold in reserved soaked California Raisins.

Pour batter into silicone bundt mould. Bake in a preheated oven at 190°C to 200°C for 25 to 35 minutes. The cake is done when an inserted toothpick or cake tester comes out clean.

Let cake cool in the mould for at least 15 to 30 minutes before unmoulding.