This recipe is best with
Recipe Ingredient
- 200g butter
- 150g soft brown sugar
- 60g castor sugar
- 3/4 tsp vanilla essence
- 4 eggs
- 200g self-raising flour
- 1/4 tsp cinnamon powder
- 1/8 tsp nutmeg powder
- 1/8 tsp salt
- 50g UHT milk
- 70g raisins
Instructions
- 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.
