Instructions: Sift the flour, coffee, baking powder and salt together.

Beat the butter and sugar in mixer until creamed, add the eggs one at a time, then 1 Tblsp of the flour , the milk and vanilla. Fold in the remaining flour and the saltanas by hand without losing volume in the mixture.

Pour into greased paper-lined tins 20 cm diameter and spread the mixture evenly.

Bake at 190C/380F for 25-30 minutes until set and lightly coloured.

Allow the cake to stand for 5 minutes before turning out.

Cooking times vary with size and shape of cake.

Serve with afternoon tea.

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