Brush two 26 x 8 x 4.5 cm bar tins
with melted butter oil, line base and slides with paper, grease paper.
Using electric beaters, beat butter and sugar in small mixing bowl until
light and creamy.
Add eggs gradually, beating thoroughly
after each addition. Add the essence and brandy, if used; beat until
combined.
Transfer mixture to large mixing bowl;
add sultanas. Using a metal spoon, fold in sifted flour alternately with
the milk.
Stir until the ingredients are just
combine and the mixture is almost smooth.
Spoon mixture evenly into prepared
tins; smooth surface.
Bake 20 minutes or until skewer comes
out clean when inserted in centre of cakes.
Leave the cakes in tins for 5 minutes
before turning them onto a wire rack to cool.