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Soak the sultanas in rum for 30 mins to an hour.
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Dissolve the yeast in warm water (not hot) and set aside to go frothy for 10-20 minutes.
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Place the sunflower spread, sugar and salt in a saucepan and heat until the spread is just melted. Remove from the heat and stir in the milk.
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Beat the eggs together with the vanilla in a jug.
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Place the flour in a bowl, pour in the sultanas and any left over rum, add in the sunflower spread mix, yeast and egg then beat well.
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Grease a babka or bundt tin and pour in the mix, bake in an oven preheated to gas mark 5/190°C for 35-40 minutes until a knife pressed into the cake comes out clean. Remove from the oven and cool on a wire rack, then dust with icing sugar.
Recipe first seen on our 2018 calendar
