Ingredients
- 450 g sultanas
- 225 g butter, chopped in to small pieces
- 3 eggs
- 1 ¼ cups sugar
- 350 g flour
- 1 tsp baking powder
- 1 tsp almond essence
- 1 tsp lemon essence
- 1 tsp vanilla essence
Method
- Cover sultanas with water. Bring to the boil then boil for a further 5 minutes.
- Drain the sultanas then add butter while still hot, stir.
- Beat eggs and sugar together with essences. Add to the sultanas. Mix well.
- Sift flour and baking powder. Add to the sultana mixture. Mix well. Bake for 1 hour at 160°C.
Note: I usually double the recipe and freeze one of the cakes. It’s a very forgiving recipe so I just use a whole bag of sultanas (1 kg) and a whole block of butter (500 g). Then double the rest of the ingredients.