Sultana Cake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 23cm round cake

Ingredients

150 g unsalted butter
260 g plain flour
10 g baking powder
150 g egg (3 x 55 g egg)
200 g caster sugar
100 g sultanas
25 ml rum
90 ml milk

Method
1. Preheat oven to 170°C. Butter and flour a 23 cm (9 inch) round tin.
2. Cream the butter with 150 grams sieved flour and the baking powder until combined.
3. Meanwhile, whisk the eggs and sugar until thick and pale.
4. Slowly combine the whisked eggs into the butter/flour base.
5. Add the sultanas and rum.
6. Slowly add the milk and remaining flour to the batter base.
7. Transfer mixture into the prepared tin.
8. Bake at 170°C for 45-55 minutes.
9. To serve, dust with icing sugar or use icing of your choice.

Variation
I've used some chocolate and vanilla icing for this cake above. Put more icing if preferred.