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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 |
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| 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.
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| 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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