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44 Serves 18 | Preparation time: 100 minutes Ingredients Preparation For the dough: 250 g butter | softened 250 g caster sugar 1 ½ tsp. vanilla sugar 4 medium eggs 1 tbsp. rum 200 g plain white flour 100 g cornflour 2 tsp. baking powder A pinch of salt For the loaf tin: 1 tsp. butter 1 tbsp. breadcrumbs Accessories: Loaf tin, 30 cm long Rack Grease the tin and sprinkle with breadcrumbs. Place the rack in the oven. Start the Automatic programme or pre-heat the oven. Beat the butter with the sugar and vanilla sugar until fluffy. Fold in the eggs and rum one after another. Mix together the flour, cornflour, baking powder and salt. Then fold into the other ingredients. Fill the loaf tin with the mixture and place it lengthways on the rack in the oven. Bake. Leave the cake in the tin for 10 minutes after baking. Turn out onto the rack and leave to cool. Settings Automatic programme Cakes | Sand cake Programme duration: approx. 85 minutes Manual Oven functions: Conventional Heat Temperature: 155–165 °C Booster: Off Pre-heat: On Crisp function: Off Duration: 60–70 minutes Shelf level: 1 Sand cake