- 180g margarine
- 1 tsp vanilla essence
- 1 tbsp golden syrup
- 120g castor sugar
- 140ml evaporated milk
- 60g raisins
- 230g self-raising flour
- 1/4 tsp salt
- Preheat oven to 180°C. Line and lightly grease a 17cm round cake pan.
- Beat margarine, golden syrup and essence for two minutes, then gradually add in sugar. Continue to beat until light and fluffy.
- Beat in milk slowly, alternating it with the sifted flour until mixture is well combined. Add in raisins to mix.
- Pour batter into the prepared cake pan and bake for 40-50 minutes or until cake is cooked through when tested with a skewer.