275 g unsalted butter, at room temperature
200 g plain flour
1 Tsp baking powder
200 g granulated sugar
1/2 Tsp salt
4 Tbs skim milk or fresh milk
1 Tsp vanilla essence
2 TBs brandy
125 g, craisins
Preheat oven to 190°C. Lightly grease a 20 cm square spring cake pan with some butter. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing.
Add in vanilla essence, brandy, and mix well. Fold in the flour into the mixture and mix well. Finally, add in the milk and fold in craisins. Mix well. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
Bake until golden brown and cooked for 40 minutes, if cake brown too fast cover with foil. Use a skewer to test if it’s cooked. Leave in the oven 30 minutes and then let cool on the wire rack for another 5 minutes. Serve with a brew coffee or tea.
Note:Oven temperature may vary, you might need more or less. You can use yoghurt or heavy cream instead of milk, your cake will be extra moist. I prefer to use skim milk and a little bit more butter.