1 lb sultanas,   12 oz castor sugar,  8 oz butter, 12 oz  flour,  3 eggs , 1 tsp baking powder, 1 tsp almond essence.

Line a 10 inch cake tin with two thicknesses of newspaper and one layer of grease-proof paper.

Boil sultanas,  in sufficient water to cover,  for 8 minutes. Strain the water off and cut butter into hot sultanas.

Beat eggs with sugar until creamy, add the sultanas and butter. Sift in flour and baking powder. Add essence.

Fill prepared tin with mixture and bake in a slow oven ( 300 – 325F) for 1 & 3/4 hours.

Leave to cool in tin.