Note: Cake can be made up to 2 weeks ahead or frozen up to 2 months
Ingredients:
250 g butter
2 1/2 cups plain flour
1/2 cup self-raising flour
1 cup brown sugar, firmly packed
240 g ( 1 1/2 cups) sultanas
150 g ( 2/3 cup) halved glace cherries
1 egg, lightly beaten
3/4 cup milk
1 tsp bicarbonate of soda
1/4 cup white vinegar
Frosting:
60 g butter
1 tsp grated lemon rind
1 cup icing sugar
2 tsp lemon juice, approximately
yellow food coloring
Directions:
Line base and sides of deep 19cm square cake pan with 3 layers of paper, bringing paper 5 cm above edge of pan. Rub butter into combined sifted flours in large bowl. Stir in sugar and fruits. Add egg, mix well. Blend 2 tablespoons of the milk with soda. Stir remaining milk into vinegar, quickly combine with soda. Stir into fruit mixture; pour into prepared pan. Bake in moderate oven 30 minutes, reduce heat to slow, bake further 1 hour. Stand 5 minutes before turning onto wire rack to cool.
Frosting:
Beat butter and rind in small bowl with electric mixer until creamy. Gradually beat in sifted icing sugar and lemon juice until fluffy. Tint with colouring.
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