Cherry and sultana butter cake

cherry and sultana butter cake



1.Preheat oven to 180°C. Grease a deep 22cm round cake pan and line with baking paper.
2.Beat butter, extract and sugar in a medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. In two batches, stir in sifted flours and milk. Stir in sultanas and cherries.
3.Spread mixture into pan and bake about 1 hour. Stand 5 minutes; turn, top-side up, onto wire rack to cool.
4.Meanwhile, to make coconut frosting, sift icing sugar into medium bowl. Stir in coconut and egg white until combined; tint lightly with pink colouring.
5.Top cake with coconut frosting.

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