Today's recipe for Sultana & Lemon Tea Loaf Cake is an adaptation of the Fruit Cake recipe that is in the 39th edition of the BeRo Flour recipe book. It's a light, fruity and lemony loaf cake, baked in a loaf tin, and is absolutley lovely when served buttered in slices. This recipe for Sultana & Lemon Tea Loaf Cake is a "rubbed in method", as in you rub the fat into the flour, then add the remaining ingredients. The original recipe for fruit cake in my vintage BeRo book also suggests you can add orange and mixed spice, dates and chocolate chips to the basic recipe. I hope you enjoy this vintage BeRo recipe as much as we do, it's always a winner when friends or family drop in unexpectedly too.