Ingredients
225g/8oz Baking Spread
225g/8oz Caster sugar
275g/10oz Self-raising flour
2 tsp Baking powder
4 Eggs
2 Tbsp milk
275g/10oz Sultanas
Grated rind of 1 orange
Demerara sugar for the topping

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Method

Preheat the oven to 180C/350F/Gas4. Grease and base line 30 x 23cm/12 x 9in traybake tin with greased greaseproof paper

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Beat the Baking Spread and Castor sugar until creamy

 

Add the eggs one a a time and add the baking powder and beat well

  

Fold in the Self-Raising Fluor with a spoon and then add the sultanas and mix gently with the same sponn
   
Turn the mixture into the prepared tin and level the top. Then sprinkle the top with demerara sugar

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Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin

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Cut into 24 pieces and serve