Sultana or Seed Cake
¹⁄₂ lb. flour
¹⁄₄ lb. butter
¹⁄₄ lb. castor sugar
3 eggs (or 4 eggs if small ones)
2 ozs. sultanas (or carraway seeds)
A little finely-chopped candied peel
Beat the butter to a cream. Add the sugar, flour and fruit, by degrees, then the eggs, previously well beaten. Beat all well together for ten minutes. Bake in a round cake tin lined with buttered paper for rather less than an hour.