15 jul

Pound Cake

Mrs Stan Wild, Wagga Branch

MAKES ONE 28 CM ROUND CAKE

OR ONE 25 CM SQUARE CAKE

500 g (2 cups) butter, softened

500 g caster sugar

8 eggs

750 g (5 cups) plain flour

1 teaspoon baking powder

420 g (3 cups) currants

510 g (3 cups) sultanas

240 g (1½ cups) chopped pitted dates

225 g (1½ cups) mixed peel

Preheat oven to 150°C. Line a 28 cm round (or 25 cm square) cake tin with baking paper.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs, one at a time, beating well after each.

Sift the flour and baking powder into a bowl, then stir into the creamed mixture. Add the dried fruit and peel and stir to combine well. Spoon the batter into the tin, smoothing the top even.

Bake for 3½–4 hours, or until a skewer inserted in the centre comes out clean. Cool the cake in the tin.