Cherry sultana cake

Method

• 1
  Place the butter, sultanas, sugar, marmalade and rum or brandy in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts (do not let the mixture boil). Set aside for 45 minutes to cool.
• 2
  Meanwhile, preheat oven to 150°C. Line base and sides of a 10 x 20cm (base measurement) non-stick loaf pan with 2 layers of brown paper, then 1 layer of non-stick baking paper, extending each 5cm over sides of pan.
• 3
  Sift the flours into a bowl.
• 4
  Add the cherries and eggs to the butter mixture and stir with a wooden spoon until combined. Add the sifted flours in 2 batches, stirring after each addition until combined.
• 5
  Pour into the prepared pan and bake in preheated oven for 1 ½ hours or until a skewer inserted in centre of cake comes out clean. Remove from oven and cover the cake (still in the pan) tightly with foil, then wrap the pan in a tea towel. Set aside for 8 hours or overnight to cool completely.