This is a very simple variation on a standard sponge cake recipe. You can of course add any dried fruit such as raisins, cherries, orange peel, candied peel, currants etc but I prefer to use sultanas.
It's easy to whip up and in less than an hour you have a delicious cake that can be served on its own, topped with butter (as I like it) or even served with custard!
The Recipe Ingredients
4oz Golden Caster Sugar
4oz unsalted softened butter
2 eggs
8oz Self raising flour
cap of vanilla extract
4oz sultanas
Method
Put the sugar and butter into a mixer and beat till fluffy.
Add the eggs 1 at a time and mix in slowly at first to combine then add the vanilla extract and turn up the speed and mix well.
Next add in the flour, on a slow speed (otherwise you'll be covered in flour!) a spoonful at a time till all is in the bowl, then turn up the speed and mix till fluffy and smooth.
Next add in the sultanas (or dried fruit of your choice) and mix well.
Pre-heat the oven at Gas 4 - 180 degrees.
Line a loaf tin with greaseproof paper and add the cake mixture.
Bake in the middle of the oven for 30 mins till golden brown (times may vary depending on the oven) If your oven doesn't have a glass door, try not to check it too often as the fruit may sink to the bottom of the loaf if you keep opening the oven door.
To test if the cake is done, put a skewer or just a knife into the cake .... if it comes out dry it is done.
Remove the cake from the oven and leave for 5 mins to rest before taking out of the tin and putting on a wire rack to completely cool.
Enjoy warm with custard or just eat as is ... or leave to cool completely before spreading with butter, as you would a tea loaf. However you serve it is up to you! Enjoy!!
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