INGREDIENTS

• 250 g butter
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 2 tsp grated lemon rind
• 1 tsp vanilla essence
• 2 cups sultanas
• 3 cups plain flour
• 1 1/2 baking powder
• 2/3 cup buttermilk

INSTRUCTIONS

1. Preheat oven to moderately slow 150°С. Line base and sides of a deep 20 cm square cake tin with baking paper.

2. Using electric beaters, beat butter and sugar in small mixing bowl unlit light and creamy; add eggs gradually, beating thoroughly after each addition: add rind and essence; beat until combined. Transfer mixture to a large mixing bowl.

3. Using a metal spoon fold in sultanas, sifted flour and baking powder alternately with milk; stir until combined and the mixture is smooth. Spoon mixture evenly into prepared tin; smooth surface. Bake cake for 1 hours or until skewer comes out clean when inserted into centre of cake. Leave sultana cake in tin 20 minutes before turning onto wire rack. Serve cut into slices and spread with butter, if desired.

Storage time – Sultana cake is best eaten within one week of making. Store in an airtight container.

Download Printable Sultana Cake Recipe (PDF)

https://drive.google.com/open?id=1guhyzUWzYtUdIyi8DqH3h3qzOJJK070z