No. 100 Sultana Cake
Two cupfuls butter, 1½ cupfuls sugar, 6 eggs, ½ cupful thick cream, 1½ pints flour, 1 teaspoonful of baking powder, 4 cupfuls sultana raisins, ½ cupful of chopped citron. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted with the powder, the cream, raisins, and citron. Mix into a rather firm batter, put into a paper-lined cake-tin, and bake in a moderate oven 1¼ hours. When removed from the oven carefully spread a little transparent icing.