Ingredients:
- 1 lb Sultanas
- 3 eggs
- ¾ lb Plain Flour
- ½ lb Butter or Margarine
- ¾ lb Caster Sugar
- 1 teaspoonful almond essence
- 1 heaped teaspoonful baking powder
- Icing Sugar and water if desired
Large greased meat tin**
Oven: gas mark 3, 325F° (170c).
Method:
Place the sultanas in a large pan and cover with water. Bring to the boil and simmer for about 8 minutes.
Pour off the water then add the butter to the pan and stir until melted.
Put the eggs in a large bowl and beat well. Add the sugar and almond essence then the fruit mixture and finally the flour and baking powder. Mix well.
Turn into a large greased meat tin and bake at #3/170° dropping to #2/150° after an hour.
**Baking time depends on the size of the tin. If the mixture is thinly spread it will be about 1 hour; if thick may take 1½ hours.
Remove from oven and cut into slices in the tin and ice if desired. I find a little icing drizzled over the surface is best. Remove slices from tin and cool on a wire rack. The cake keeps well and can be frozen if needed.
Susan Clarke
