Sultana Cake Nigella

Instructions

1. Preheat your oven to 350°F (180°C) and prepare a 9-inch (23cm) round cake tin by greasing and lining it with parchment paper.

2. In a small bowl, place the sultanas and cover them with boiling water. Let them soak for 10 minutes, then drain and pat dry with a paper towel.

3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

4. Add the eggs to the creamed butter and sugar one at a time, beating well after each addition.

5. Mix in the vanilla extract until well combined.

6. Gradually add the self-raising flour to the wet mixture, alternating with the milk. Begin and end with the flour, mixing until just combined.

7. Gently fold in the soaked sultanas until evenly distributed throughout the batter.

8. Pour the batter into the prepared cake tin, spreading it out evenly.

9. Bake the Sultana Cake Nigella in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

10. Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

11. Slice the Sultana Cake Nigella into generous wedges and serve with a dusting of powdered sugar or a dollop of whipped cream for an extra special treat.