300g sultanas, boiled 10 mins in water, and drained well
250g butter, softened
1 c sugar
1 tsp vanilla
1 tsp lemon essence
4 eggs
1 c cherries, optional
2 1/2 c plain flour
2 tsp baking powder
1/4 tsp salt
Cream the butter and sugar until pale. Beat in the vanilla then the eggs, one at a time.
Stir in the sultanas and cherries. Sift the flour, baking powder and salt then fold in. Pour into a greased and lined 20 cm square cake tin and bake 160°C for approximately 45 – 60 mins or until a skewer comes out clean.
Cool.