Like the best foods, this cake is full of memories for me. My lovely mum used to make her sultana cake almost every Wednesday when I was young. We'd smear on some real butter and chomp it down with a mug of hot tea. It's the perfect antidote to the sugary, American style cakes that seem to be fashionable right now.

A lot of sultana cake recipes call for soaking or adding ground almonds, but I prefer this one - it has a clean taste and can be made with store cupboard ingredients on days when it's too rainy to go to the shops.

I use imperial measurements for this one - but there's a good conversion guide here.

8 oz sultanas 
4 oz butter
6 oz sugar
6 oz self raising flour 
2 medium eggs 

• Pre-heat your oven to 180C/Gas mark 4 and grease and flour a deep cake tin.
• As with most cakes, cream the sugar and butter together until light and fluffy.
• In a separate bowl, dust the sultanas with some extra self raising flour. This will stop them sinking.
• Add and mix in the beaten eggs bit-by-bit. If the mixture starts to separate, add it in a little of the flour.
• Tip in your floured sultanas and fold until thoroughly mixed. Then fold in your flour ounce by ounce with a metal spoon.
• Tip your mixture into your tin and bake for 30-40mins on a middle shelf or until the middle it cooked. It takes 40mins in my oven, but I think that's because it's old and a bit rubbish.

This mixture works for fairy cakes too - which are just lovely.

NB. The cake pictured only has 6oz of sultanas in, as @topfife is a fussy eater.

Posted by @blowupchurch