Sultana cake

1.Preheat oven to 150°C. Grease and line a 20cm cake pan.

2.Place sultanas, sweet sherry and water in a large saucepan. Stand for 30 minutes.

3.Bring mixture to the boil and simmer for 8-10 minutes, until sultanas are plump and most of liquid has been absorbed.

4.Add butter and caster sugar. Reduce heat and simmer, stirring until butter has melted and sugar has dissolved. Place base of saucepan in cold water to cool mixture.

5.Stir in eggs and vanilla essence, followed by sifted flour and baking powder.

6.Pour mixture into prepared pan. Bake for 1 hour 40 minutes, until cooked when tested. Dust with icing sugar to serve.