Easy to make sultana cake. This recipe is a bit lighter on the butter than most and although it contains sugar, most of the sweetness comes from the sultanas so this will satisfy those who prefer something a bit less sweet.
Preheat oven to 180°C and line two 20x10cm loaf tins with baking paper.
Combine and sugar. Add eggs and vanilla and continue to beat until creamy.
Add 1/2 cup milk and 1 cup of flour, and gently stir to combine. Continue to add milk and flour until all is incorporated in the mixture.
Pour into tins and bake for 35-45 mins or until cake springs back in the centre and an inserted skewer comes out clean. Turn onto a wire rack and allow to cool.
This recipe also works well as a general base recipe. I have used it to make items such as fruit muffins and jam fairy cakes (the latter using a mince pie tray). One can also use it as a base for a chocolate cake by removing 3-4 tbsp of flour and substituting with cocoa.
Very nice and easy. The recipe is poorly written though. Step 2 doesn't say what to combine with the sugar, obviously the butter. And it calls for vanilla which is not on the ingredient list. Nowhere does it say to add the sultanas. - 26 Jan 2014