SULTANA CAKE
Another recipe from my Facebook friends. It comes from Jo Seagar (A heritage recipe from New Zealand's baking archives "Chelsea Best Ever", 2001)
Provided by Tea Girl
Categories Dessert
Time 2h40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 5659.3, Fat 223.4, SaturatedFat 135, Cholesterol 1100.8, Sodium 2879, Carbohydrate 890.3, Fiber 28.7, Sugar 547.8, Protein 72
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
FARMHOUSE SULTANA CAKE
Delicious sultana cake kids and adults will love
Provided by bakingchef15
Time 2h
Yield Makes Slices
Number Of Ingredients 9
Steps:
- Pre-heat oven to 170c, butter and base line a cake tin.
- Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
- Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
- Make a well in the center of the dry ingredients, and add the milk.
- Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
- Bake in center of oven for 1 hour 40min. Until well cooked.
- Turn out onto wire rack.
SULTANA CAKE
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch round cake pan.
- Put the raisins in a saucepan with enough water to cover and bring to a boil; reduce heat to medium low and allow to simmer for 15 minutes. Drain the water from the raisins. Stir the butter into the raisins until it melts and coats the raisins.
- Beat the sugar into the eggs in a bowl. Sift the flour and baking powder together in a separate bowl. Stir the raisins and vanilla into the egg mixture; add the flour mixture and stir until just mixed. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 368 calories, Carbohydrate 68 g, Cholesterol 61.7 mg, Fat 9.7 g, Fiber 1.7 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 130.6 mg, Sugar 42.7 g
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