Prep 5 mins
Cook 50 mins
This recipe makes a delicious moist cake that keeps very well in a tin.
- 8 ounces sultanas (seedless white raisins)
- 4 ounces butter or 4 ounces firm margarine, cut up into small pieces
- 6 ounces sugar
- 6 ounces self raising flour (or all-purpose flour with baking powder)
- 2 small eggs, beaten
- 2 ounces chopped nuts (optional)
- 3 drops almond essence
- 1 pinch salt
- Cover the sultanas in water and let them soak overnight.
- 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 350F for 30 minutes.
- Reduce the heat to 300F until the centre is firm to the touch.
- Empty cake from the baking tin and store in an airtight container.
I boiled the sultan in cold tea with a a few splashes of whisky, just like an old scottish recipe I had looked at. Very nice.
Delicious! I was tempted to add mixed spice to the recipe but I'm glad I didn't because it really doesn't need it. I agree with everyone else, there really is no need to soak the sultanas overnight. I love the way the butter melts into them after boiling and I'll certainly be making this again. thank you!
Yummy and easy. Thanks.