I USUALLY make this in a deep loaf tin but sometimes halve the quantity, and make it in a small square cake or roasting tin – sort of in the style of a tray bake.
225g/8oz butter (or margarine)
225g/8 oz soft brown or Demerara sugar
285g/10 oz sultanas
285g/10 oz self-raising flour
2 eggs, lightly beaten with a fork
1. Preheat the oven to 160C/325F/Gas3. Grease a 1.4L/ 2½ pt loaf tin (approx 23cm/9in x 13cm/5in x 7cm/2½in), or a larger, less deep square cake tin. I line the bottom and two ends with one long strip of greaseproof or baking paper too, which helps to lift the cake out easily
2. Melt the butter and sugar together, in a pan large enough to hold all the ingredients.
Remove from the heat, add the sultanas and flour, stir to mix, then add the eggs and stir thoroughly.
3. Pour into the prepared tin and bake for 1 – 1¼ hours or until a skewer inserted into the middle comes out clean. (Cover loosely with a sheet of tin foil if it’s getting too brown towards the end of cooking.) Allow to cool in the tin.