SULTANA CAKE
Steps:
- Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
- In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
- Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
- Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
- Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150°C and grease a 20cm square or round cake tin.
- Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
- Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
- Stir in the chopped butter and set aside the sultanas to cool.
- Beat together the eggs, essence and sugar. Then add in the sultanas.
- Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
- Stir the flour into the sultana mix.
- Pour into prepared cake tin and bake for 1 1/2 hours.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
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