Sultana Loaf Food

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.

SULTANA LOAF

Steps:

• Preheat the oven to 180C Bake - 355F
• Line a loaf tin with baking paper and set aside
• In a medium sauce pan add the Sultanas (or raisins), butter, baking soda and boiling water, bring to the boil and cook for 3-5 minutes stirring occasionally
• Remove from the heat, pour this sultana mixture into a medium bowl and allow it to cool for 5-10 minutes, feel free to pop this in the refrigerator
• Add to the sultana mixture the sugar, flour, baking powder, cinnamon and salt and stir through
• Then add a well beaten egg, golden syrup and vanilla.
• Combine all of these ingredients together until no flour remains visible.
• Pour this into the prepared loaf tin and bake for one hour. This loaf is cooked when a skewer or knife comes out clean, with only moist crumbs remaining but no batter
• It is ok if the top cracks - see notes above
• Remove from the oven once baked and allow the loaf to cool for 20 minutes before removing from the pan and cooling on a wire rack
• Once cold store in an airtight container for up to 4 days.
• This loaf can also be frozen, either as is or already sliced.
• Serve as is or with butter or margarine.
• Enjoy!

OLD-FASHIONED SULTANA CAKE

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.

FARMHOUSE SULTANA CAKE

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.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

BANANA & SULTANA LOAF

Steps:

• sift flour & baking powder tog & set aside, place butter
• &sugar in lge bowl & beat until pale & creamy