As promised, the recipe

SULTANA CAKE (A moist cake - keeps well)

225g sultanas
199g butter or firm margarine cut into small pieces
175g sugar
2 small beaten eggs
a little almond essence
175g self raising flour
pinch of salt
50g chopped nuts (optional - if using reduce sultanas to 175g)

Cover sultanas with water and soak overnight. Next day bring to the boil.
Strain sultanas and mix while hot with butter/marge. Add sugar eggs and almond essence.
Sift in flour and salt.
Lastly add nuts if required and mix well.
Take a 20cm (8 inch)round cake tin and line with greased paper or baking parchment. Tip in the mixture and smooth the top.
Bake in a moderate oven Gas Mk4 - 350F - 180C for 30 minutes.
Lower heat to gas Mk2 - 300F - 150C until firm to the touch in the centre.

Leave to cool if you can resist warm cake. Slice, eat and enjoy.

This recipe was passed on by Geoff & Babs Boughton and originated from a Mrs C M Armstrong of Canonbie, Dumfriesshire.

The author of this post accepts no responsibility for any ensuing cake overdoses, waistline expansions or other side effects. This cake contains NO CALORIES until consumed.

Enjoy. Happy Yule.