- 15 oz Sultanas
- 3 eggs
- 11oz Caster sugar
- 2 tsp almond essence
- 8oz butter ( but I use Stork Margarine ) pftttt
- 12 oz plain flour
- 2 tsp baking powder
- 8 x 12 inch tin
Preheat oven to 160C or Gas 3 and grease tin or line with baking parchment.
Place sultanas in a saucepan and cover with water. Bring to the boil and simmer for 15 minutes.
Drain the sultanas and put them back in the saucepan with the butter, stir until butter or margarine ( pfttt ) has melted, residual heat from sultanas should be enough to melt margarine but if you are sensible and use butter a little heat may be required. Vaughan will only accept butter so risk is yours.
While all that is happening mix the eggs, sugar and almond essence in a large bowl then add sultanas and BUTTER mix, stir and then add the flour and baking powder and mix together. This will become quite a thick batter.
Pour into prepared tin and cook for about 50 mins to an hour.
When cool cut half into slices and take to the allotment site. Offer the slices to other members and give Vaughan the other half.
This cake freezes well if it lasts long enough.