Moscatel Cake Recipe

175 g/6 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
3 eggs
30 ml/2 tbsp Moscatel sweet wine

225 g/8 oz/2 cups plain (all-purpose) flour
10 ml/2 tsp baking powder

Method:

Cream together the butter or margarine and sugar until light and fluffy, then gradually beat in the eggs and wine. Fold in the flour and baking powder and mix until smooth. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 1/4 hours until golden brown and springy to the touch. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling.