Sultana Loaf Cake
Serves 6-8, Prep 20 mins, Cook 55 mins
150g unsalted butter, chopped,
at room temperature ¾ cup caster sugar 1 tsp vanilla extract 3 eggs, at room temperature 1 cup sultanas 1½ cups self-raising flour 1/ cup buttermilk
1 Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 5cm above pan edges. 2 Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until well combined. Mixture may look curdled at this stage. Transfer to a large bowl. 3 Toss sultanas in flour. Add to butter mixture with buttermilk in two batches, folding until combined. Spoon into prepared pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 55 minutes, or until a skewer inserted into centre comes out clean. Remove. Stand in pan for 20 minutes. Turn out onto a wire rack to cool. 5 Serve cut into slices.