This is a nice plain cake. It is light in texture and the lemon and vanilla give it a subtle lift.

Ingredients:

• 8 oz/230 gm butter
• 3/4 cup sugar
• 3 eggs
• 2  1/4 cups sifted flour
• 1 teaspoon baking powder
• 1  1/2 cups sultanas
• 1/2 cup milk
• 1 teaspoon vanilla essence
• grated rind of 1/2 lemon

Method:

Beat the butter and sugar to a cream. Add the eggs one at a time and beat each one in till nicely mixed. Add the flour and baking powder combined. Mix in well and then add the fruit and again, combine well. Measure a half a cup of milk and add the vanilla essence and gradually pour the liquid into the batter, mixing well as you go. Put the cake into a greased tin and bake at 325 F/160 C for 55 – 60 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave on a wire rack to cool and then store in an air-tight container.. Turn on to a wire rack to cool. Sprinkle sifted icing sugar on top and store in an air-tight container.