This is a lovely simple, but rich cake with a wonderful buttery texture. Perfect afternoon tea fare. My husband enjoyed it for breakfast.. perhaps not the most nutritious choice. Taken from a torn out article of an old Australian Good Taste (can't locate the date, sorry) and in an article featuring CWA cooking.
250g butter, softened
1 cup castor sugar
1 tsp vanilla essence
3 cups plain flour
1 tsp baking powder
1/2 cup milk
2 1/4 cups sultanas
- Preheat oven 170 degrees celcius (338 degrees fahrenheit )
- Grease and flour a large loaf pan (I used my favourite bread tin).
- Use an electric beater to beat the butter, sugar and vanilla until pale and creamy. Add the eggs (make sure they are room temperature), one at a time, beating well after each addition until combined
4. Sift together the flour and baking powder.
5. Fold half the flour mixture into the butter mixture and stir in half the milk. Repeat with remaining flour mixture and milk until well combined.
6. Use a large spoon to fold in the sultanas.
7. Spoon cake into prepared pan and smooth the surface.
8. Bake in preheated oven for about 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool.
And now...enjoy! You can even spread it with a little butter.