My husband’s favourite cake!

OK so it’s maybe not the prettiest of cakes or the most difficult to make but if you’re looking for a tea time treat then this is it. Plus it has fruit in it so it must be healthy right?

…and it won’t make dresses shrink like chocolate does will it?!

Ingredients

6oz butter (we use dairy free ‘Pure’)
6oz sugar (golden caster sugar, unrefined sugar is just bad not really bad like the white stuff!)
1/2 tsp vanilla or lemon essence – optional (the Sicilian lemon oil supermarkets are stocking is great!)
3 large eggs (free range of course)
grated rind of a lemon (unwaxed if you can find them)
6oz sultanas
8oz plain flour
2 tablespoons milk (we use oatmilk)
1 1/2 level tsp of baking powder

Method

Grease and line a 20cm round springform tin. As this is going to take a while to cook I would double line it to stop it burning on the edges.

Preheat oven to 160 degrees C (150-155 fan oven)

Cream the butter and sugar until light and fluffy.

Whisk in the lemon oil and lemon rind

Whisk in the eggs one at a time with a tablespoon of flour to stop curdling (but don’t worry if it does, I find it always curdles with the dairy free stuff anyway, still looks and tastes just as good).

Whisk in the milk with a tablespoon of flour.

Fold in the sultanas with a metal spoon.

Fold in the remaining flour sieved together with baking powder with a metal spoon.

Put mix into cake tin, smooth top with back of spoon. Bake for 1 1/2- 1 3/4 hours till golden brown on top and cake tester comes out clean when inserted into middle.

Remove from oven, cool in tin for 5 minutes then remove tin to a cooling rack. Peel off paper when cold

Store in an airtight container, should keep a week easily, maybe two…like it’ll get chance!

Eat in big slices with your favoutite cuppa!

This recipe comes from one of my most used cook books ‘The Dairy Book of Home Cookery’. It was published and sold by the Milk Marketing Board about 40 years ago. My mother had a copy and I found mine in a charity shop for £1. While I find a lot of my recipes online now this is one book that I still use – simply because it has so much in it and all those recipes for basic cooking. Definitely one cookery book I would not get rid of. I wonder if you have it too?

If you like this you might like Elderflower, strawberry and almond cakes

PS Do leave a comment if you like this or any of my other recipes