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A simple cake loaded with currants and sultanas. Spiced with a hint of cinnamon, this cake is good for afternoon tea. Ice with your favourite lemon icing.
Makes: 1 cake
1 cup (220g) sugar
1 1/2 cups self raising flour
1 dessertspoon cinnamon
1/2 cup milk
1/4 cup sultanas
1/4 cup currants
- Preheat oven to 180 degrees C.
- Cream together butter and sugar. Beat in eggs one at a time then beat in flour, spices and lastly the fruit.
- Pour into a large tin and bake until a knife inserted into the centre comes out clean. When cool, ice with lemon icing.
You can use 1/2 cup of mixed fruit in place of the currants and sultanas.
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