ingredients
1/2 cup butter, at room temperature
1/2 cup golden superfine sugar
2 medium eggs, beaten
1 cup plus 2 tablespoons self rising flour, sifted
1/3 cup Seedless white raisins
method
1. Line a bun tin tray with 16 paper cases (or use two trays if necessary).
2. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. Carefully fold in the flour, then the Seedless white raisins.
3. Half-fill the paper cases with the mixture. Bake at 190°C (170°C fan oven) for 15 - 18 minutes until golden. Transfer to a wire rack to cool.
more information
Glace cherry cakes: Replace the Seedless white raisins with chopped candied cherries.
Fairy cakes: Omit the Seedless white raisins. Ice the cakes with glace icing
