Step 1

Preheat oven to 180C (160C fan forced).

Step 2

Boil the sultanas in the water until all moisture has been absorbed. Set aside to cool.

Step 3

Cream butter and sugar until light and creamy.

Step 4

Add eggs, one at a time, beating well after each addition.

Step 5

Hand mix through the vanilla essence and cornflour mixed with half cup water.

Step 6

Sift the flour and baking powder together then fold into the mix. If the mix should appear to curdle or separate, just keep stirring. It will come back together.

Step 7

Fold through the sultanas.

Step 8

Pour mixture into a greased and lined 20cm square or 22cm round cake pan.

Step 9

Bake for 1 to 1¼ hours or until cooked through.

Step 10

Leave cake in pan for 20 minutes before turning out onto a cooling rack.