Sultana Weetabix Cake Food

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.

SULTANA WEETABIX CAKE

Steps:

• Preheat oven to 180c/350f (gas mark 4)
• Add the weetabix to a bowl, crush to fine crumbs with a wooden spoon or fork
• Mix in the baking powder, soda, salt, cinnamon, all spice and sultanas.
• In a separate bowl whisk together the yogurt, sukrin gold, vanilla and eggs
• Mix this into the weetabix mix and leave for 5 mins, just to soften the weetabix.
• Spray an 8inch pan with spray oil
• Pour in the mixture
• Place in the oven and bake for 25 mins.
• While cake is baking, mix together the 1 tsp of brown sugar and cinnamon
• When cake is ready
• Put oven up to 200c/400f (gas mark 6)
• Sprinkle over the top with the brown sugar and cinnamon mixture
• Spray over the top with spray oil
• Place back in the oven for 5 mins.
• Serve with yogurt or your choice of topping.
• If you have a few extra syns spare, I like to mix 1 tbs of low fat cream cheese (1 syn with vanilla yogurt)

WEETABIX CAKE

Steps:

• Add the first four 'dry' ingredients together and then add the milk and mixed spice.
• Stir again and pour the mix into a greased loaf tin.
• Bake at 325°F for about 45 minutes.

SULTANA CAKE (SCOTTISH)

Steps:

• 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.

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.