The best sultana cake ever, this is buttery and delicious and definitely does not need icing.
225g white sugar
1 dessertspoon of cornflour
1/2 cup water
285g plain flour
1 tsp baking powder
2 tsp vanilla essence
Preheat the oven to 180 deg C and grease a 12cm square cake tin.
Cream the butter and sugar until white, then mix in the vanilla.
In a separate bowl, mix the cornflour and water into a paste. Pour the paste into the butter-sugar mixture and beat it in.
Then beat in the eggs, one at a time. Add the flour, baking powder and sultanas and mix in gently until all the flour has been incorporated into the mixture.
Spoon into the baking tin and smooth the batter down so it's fairly level.
Bake for about 40 minutes, until the top is golden brown and a skewer inserted in the middle of the cake comes out clean. (Depending on your oven, the cake may need up to one hour).
Cool the cake in the tin for 5 - 10 minutes, then turn out on a rack to cool.
And this is the original recipe, as written down by my aunt:
1/2 lb butter, 1/2 lb sugar, 1 dessertspoon cornflour, 1/2 cup water, 3 eggs, 10oz plain flour, 1 tsp baking powder, vanilla essence, 3/4 lb sultanas boiled in 3/4 cup water until all water absorbed.
Cream butter and sugar, add cornflour mixed to a paste with the water. Beat in eggs, add flour, baking powder, essence and sultanas.
Bake in a mod. oven 180C - electric 1 1/4- 1 1/2 hours, fan forced oven for 1 hour.