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mjconnolly
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Preheat Oven to 160°C (fan) 320 F
Put sultanas in a saucepan with enough water to cover them, bring to the boil. Then turn the heat off and allow them to sit for 10 minutes whilst you prepare the sponge mix.
Beat the sugar and butter together until creamy ( we used a cake mixer to help speed it up), add 3 eggs and stir to combined. Add Vanilla extract.
Make a cornflour slurry using 1 tbsp cornflour with 1 tbsp of water, stir until no lumps and then add another 2 tbsp of water. Pour into cake mixture and stir.
Sift flour into the bowl and finally add baking powder. Mix all together.Add a tablespoon of flour in with the drained sultanas to coat in flour (this helps stop them sinking)
Fold the sultanas into the mix. Place in a greased springform cake base I used a 20cm / 8inch round one and flatten the mixture as best you can.
Bake for 1 hour, leave to cool and sprinkle with extra sugar before serving.