Iced Cheesecake with Raisins

• Sift the flour andd baking powder into a mixing bowl.
• Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
• Add the egg and mix to a dough.
• Shape into a ball and wrap in clingfilm.
• Chill for 20 minutes.
• Heat the oven to 160°C (140° fan) gas 3.
• Grease a 20cm|8" springform cake tin.
• Roll out the dough on a lightly floured surface and line the base and sides of the tin.

For the filling

• Beat the butter, cheese and sugar until smooth, then beat in the eggs, rum (if using) cream and nutmeg.
• Stir in the dried fruits and put the mixture into the pastry case.
• Bake for about 40-50 minutes until the filling is set.
• Leave to cool in the oven, with the oven door slightly ajar.

For the icing

• Sift the icing sugar into a bowl and beat in enough water to give a thick coating consistency.
• Remove the cake from the tin and place on a serving plate.
• Drizzle over the icing and leave to set.