English butter cake for tea time

Serves 15
100g butter, at room temperature
1 cup (200g) sugar
3 eggs
2 cups (240g) flour
1/2 cup (55g) cornstarch
1 teaspoon baking powder
pinch of salt
3/4 cup (180 ml) milk
1 tablespoon cognac (French brandy)
2 teaspoons vanilla essence
½ cup (110g) raisins
3/4 cup glacé fruit, chopped
50g walnuts, chopped

Beat butter and sugar with an electric mixer until creamy.
Add the eggs, one at a time beating vigorously after each addition.

Sift together the flour, the cornstarch, salt and baking powder and fold into the mixture, alternatively with the milk, cognac and vanilla essence.

Mix raisins, glacé fruit and walnuts in a bowl and fold in 1 or 2 tablespoons of flour.
Fold the floured fruits into the batter.
Pour into a well greased and floured loaf tin.

Bake in a low to moderate oven for about 50 minutes or until tested with a skewer. Remove from the oven and cool over a wire rack.