BRANDIED SULTANA CAKE

[ WW CAKES & SLICES P66]

750g SULTANAS

250g BUTTER

1 CUP CASTOR SUGAR

5 EGGS

2 ½ CUPS PLAIN FLOUR

¼ CUP SELF RAISING FLOUR

¼ CUP BRANDY

COVER SULTANAS WITH WARM WATER, STAND FOR 2 HOURS. DRAIN WELL, PLACE ON TRAY COVERED WITH ABSORBENT PAPER, STAND OVERNIGHT TO DRY.

GREASE A DEEP 23cm ROUND CAKE TIN, LINE BASE & SIDE WITH PAPER.

CREAM BUTTER & SUGAR IN LARGE BOWL WITH ELECTRIC MIXER ONLY UNTIL COMBINED. ADD EGGS QUICKLY, ONE AT A TIME; BEAT UNTIL COMBINED. STIR IN HALF THE SIFTED FLOURS WITH HALF THE BANDY & HALF THE SULTANAS, THEN STIR IN REMAINING FLOURS, BRANDY & SULTANAS. SPREAD MIXTURE INTO PREPARED TIN. BAKE IN MODERATELY SLOW OVEN [170C] FOR ABOUT 2 HOURS. COVER CAKE WITH FOIL; COOL IN TIN.