Ingredients
500g sultanas
250g unsalted butter or margarine
softened
1 cup caster sugar
4 eggs
3 cups self-raising flour
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 22cm round cake tin
- 1 Baking paper
- 1 Large saucepan
- 1 Electric beater
- 1 Skewer
- 1 Wire rack
Instructions
- Preheat oven to 150°C. Grease a 22cm round cake tin and line the base with baking paper.
- Place the sultanas in a large saucepan, cover with water and boil for 10 minutes. Drain well and chop butter into pan, cover and leave butter to melt.
- Use an electric beater to beat the eggs and sugar until thick and creamy.
- Sift flour into pan, pour in egg mixture and mix until well combined.
- Spoon cake mixture into prepared pan and smooth the surface.
- Bake for 1¼ – 1½ hours or until a skewer inserted into the centre comes out clean.
- Remove from oven. Set aside in the pan for 15 minutes before turning onto a wire rack to cool.
Notes
Tip
This cake keeps well, is handy for lunchboxes, snacks and grown-ups afternoon teas. Buttery and moist, mmm-mmm.
Variation
Make gluten-free using gluten-free self-raising flour or plain flour and 5 teaspoons baking powder.
Storage
Freeze slices wrapped tightly in plastic wrap or freezer bags for up to a month. Defrost in the fridge overnight.
