Tuesday, 27 January 2009

Sultana Cake

A good moist,easy to make, cake that keeps well if it gets the chance. The only snag is you have to remember to soak the fruit overnight !

8 oz sultanas
4 oz butter
6 oz sugar
6 oz SR flour
2 small eggs , beaten
fruit juice, cold tea or water
Chopped nuts if desired

Put the sultanas in a bowl, cover with the liquid and leave to soak overnight. Next day set oven to 350°F, 180° C. or Gas Mark 4. Grease and line a 6-7 inch round cake tin. Bring the sultanas and liquid to the boil in a pan . Then strain and mix the fruit whilst hot with the butter in a bowl. Mix in the sugar and eggs, fold in the flour and mix well . Lastly add the chopped nuts . Put in the tin and bake for 30 minutes. Lower the oven to 300°F 150° or Gas Mark 2 and continue baking for a further hour until firm in the centre. Leave to cool in the tin for 15 minutes , then turn out onto a wire rack
Enjoy

7 comments:

Christine said...

I like that there's only 7 ingredients and thanks for putting the Fahrenheit temperatures as it's what we use here.

Barbara Blundell said...

Hi Christine,
Will remember to always include Fahrenheit in future.
I usually make two sultana cakes at once to save on fuel. They freeze well

Just a Plane Ride Away said...

Barbara--You asked me what we call sultanas in the US. They are raisins made from white grapes. Sometimes they are known as "golden raisins". :-)

Lilly's Life said...

Thanks for the recipe I will be trying this one out.

Clara....in TN said...

Hi Barbara, I was getting ready to ask you, "What is a Sultana?" when I saw somone explained it in a comment. That's a new wrinkle on my brain. Have you ever heard that phrase? I want to try the Sultana cake....sounds yummy, now that I know what's in it....LOL

Clara....in TN said...

Barbara, I DID make the Sultana cake and It was delicious. I have more raisins soaking tonight so I can make another one tomorrow. One thing...I have never seen flour and sugar measured in oz. for a recipe. Am I right to say 4 oz is one half cup? That's what I used.

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