Sultana Cake (2)


4 oz (100g) margarine
4 oz (100g) butter
8 oz (225g) caster sugar
4 large eggs, beaten
4 oz (100g) S. R. flour
6 oz (175g) plain flour
a pinch of salt
8 oz (225g) sultanas
4 tblsp milk


1. Beat margarine, butter and sugar to a cream.
2. Add eggs slowly along with some sifted flour and salt.
3. Beat mixture for a few minutes, add fruit along with some flour and mix thoroughly.
4. Add the rest of the flour and enough milk to make the mixture drop easily from the spoon.
5. Spoon mixture into a lined 8″ cake tin, smooth the top and make a slight depression in the middle.
6. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 30 minutes, then reduce to 160°C/325°F/Gas 3 for 11/2 hours.
7. Leave in tin until cool before turning out.

Jenny MacDonald, Helmsdale