Boil sultanas in water for 15 minutes. Strain and cool - must be cold!

There is limited method provided for the rest of the cake so here is my guess:

Cream butter and sugar. Add eggs one at a time and beat after each. Add a dash of vanilla essence.

Separately, sift together flour and baking powder. Make a well in the dry ingredients and pour in the wet and mix.

Fold in sultanas.

Pour into a greased, lined cake tin and bake 1 and 1/2 to 2 hours at 180°C.