Spiced Butter Cake with Raisins
150g soft brown sugar
60g castor sugar
3/4 tsp vanilla essence
200g self-raising flour
1/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp salt
50g UHT milk
Line a 20cm cake pan with greased greaseproof paper. Preheat oven at 170°C.
In a mixing bowl, cream butter, both types of sugars and essence until light. Add eggs, one at a time, beating well after each addition. (If mixture begins to curdle, beat in a tablespoon of flour before adding remaining eggs.)
Sift flour with cinnamon powder, stir in nutmeg powder and salt to mix. Add in raisins to combine. Fold in flour mixture and beat in milk. Do not overbeat.
Turn mixture into prepared pan and make a shallow well in the centre so that cake will have a level surface when baked.
Bake in preheated oven for 40–45 minutes or until done when tested with a wooden skewer.