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Sultana Cake
ingredients:
8 ounces sultanas (seedless white raisins)
4 ounces butter or firm margarine (cut up into small pieces)
6 ounces sugar
6 ounces self raising flour (known also as all-purpose flour with baking powder)
2 small eggs (beaten)
2 ounces chopped nuts (optional)
A few drops of almond essence
Pinch of salt
method:

Cover the sultanas in water and let them soak over-night. Bring the water and sultanas to the boil and then strain off the water. Mix in the butter or margarine while the sultanas are still hot.

Mix in the sugar, beaten eggs and almond essence. Sift in the flour and salt and then add in the chopped nuts (if desired). Mix well.

Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper). Pour in the cake mixture and smooth the top.

Bake in a moderate oven at 180C/350F/Gas Mark 4 for 30 minutes. Reduce the heat to 150C/300F/Gas Mark 2 until the centre is firm to the touch. Empty cake from the baking tin and store in an air-tight container.

observations:
Although they are known as sultanas in Scotland, these are really just seedless white raisins. This recipe makes a moist cake which keeps well in a tin.
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