Sultana cake

Sultana cake

By
From
Baking
Serves
10
Photographer
Vanessa Levis

This cake is beautifully moist and will keep for up to 10 days when stored in an airtight container. It is excellent for lunchboxes, picnics, with tea or coffee, or simply to have on hand to offer guests when they drop in.

Ingredients

Quantity Ingredient
250g butter, softened
220g caster sugar
3 eggs
1 1/2 cup sultanas
1/4 cup almonds, blanched and chopped
1/4 cup mixed candied peel
350g plain flour
1 1/2 teaspoons baking powder

Method

  1. Preheat the oven to 160°C. Grease a 20 cm round or square cake tin and line the base with baking paper.
  2. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk gradually, then add the sultanas, almonds and peel. Fold in the flour sifted with the baking powder.
  3. Spoon into the prepared tin and bake for about 11/2 hours or until a skewer inserted in the centre comes out clean.
  4. Turn out onto a wire rack to cool.

Sultana spice cake

  • Sift 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground allspice along with the flour and baking powder.
Tags:
baking
bakery
margaret
fulton
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