Sultana Cake

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READY IN: 2hrs 40mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180°C
  • Place sultanas in a saucepan and just cover with water.
  • Bring to the boil then simmer for 5 minutes. Drain and cool.
  • Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence.
  • Add the eggs one at a time, beating well after each egg.
  • Add the both of flour and milk, then stir in the sultanas and candied peel.
  • Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper.
  • Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  • Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing.
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