Ingredients:
225g butter
185g soft brown sugar
half tsp vanilla essence
4 eggs
275g self raising flour, sifted
3 tbsp evaporated milk
50g raisins
Method:
Grease and line a 20cm round cake pan.
Beat butter, sugar and essence until light and fluffy. Add eggs one at a time, beating well after each addition.
Add shifted flour and stir in milk to mix. Stir in raisins lightly to combine. Transfer batter to prepared cake pan.
Steam for 45 minutes or until cooked through when a skewer inserted into the centre of the cake comes out clean.
Transfer cake to a wire rack to cool it for 10 - 15 minutes before removing it out from the tin.
225g butter
185g soft brown sugar
half tsp vanilla essence
4 eggs
275g self raising flour, sifted
3 tbsp evaporated milk
50g raisins
Method:
Grease and line a 20cm round cake pan.
Beat butter, sugar and essence until light and fluffy. Add eggs one at a time, beating well after each addition.
Add shifted flour and stir in milk to mix. Stir in raisins lightly to combine. Transfer batter to prepared cake pan.
Steam for 45 minutes or until cooked through when a skewer inserted into the centre of the cake comes out clean.
Transfer cake to a wire rack to cool it for 10 - 15 minutes before removing it out from the tin.
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