Sultana cake

Sultana cake

By
From
Encyclopedia of Food and Cookery

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

Ingredients

Quantity Ingredient
250g butter
220g sugar
3 eggs
170ml milk
185g sultanas
3 tablespoons almonds, blanched and chopped
3 tablespoons mixed glace peel, chopped
450g plain flour
1 1/2 teaspoons baking powder

Method

  1. Beat butter and sugar until light and fluffy. Add eggs and mix well. Stir in milk gradually, then add sultanas, almonds and peel. Fold in flour and baking powder sifted together.
  2. Spoon into a greased and bottom-lined 20 cm round or square cake tin. Bake in a preheated moderately slow oven (160°C) for about 1½ hours or until a skewer inserted in centre comes out clean. Turn out onto a wire rack and cool.
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