Preheat the Oven to 170°c
Cream the Margarine and Caster Sugar
Add 1 Egg at a time mixing
Add the lemon Juice and Stir in
Fold in the Flour until fully combined
Stir in the Raisins
Grease the Bundt pan ( use my Cake Goop Recipe)
Fill the Bundts 2/3 full With Cake batter
Bake for 20-25 minutes, until a skewer comes out
Allow the mini cakes to rest for 5 minutes before turning out
Place on a wire rack to cool
Mix the Icing Sugar with a few drops of Water until you have a Gloopy consistency
Drizzle the icing on the mini Bundt cakes. Decorate with Red Currants and Apple Peel