Sultana Cake Recipe




 Butter8 Ounce (225 Gram)
 Castor sugar8 Ounce (225 Gram)
 Flour10 Ounce (275 Gram)
 Self raising flour1 Ounce (25 Gram)
 Salt1 Pinch
 Sultanas1 1⁄2 Pound, soaked in warm water for 2 hours and drained (675 Gram)
 Flaked almonds4 Ounce (125 Gram)
 Brandy45 Milliliter (3 Tablespoon)
 Vanilla essence1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6885 Calories from Fat 2394

% Daily Value*

Total Fat 275 g422.9%

Saturated Fat 130.3 g651.7%

Trans Fat 0 g

Cholesterol 1545.1 mg515%

Sodium 1079.5 mg45%

Total Carbohydrates 1030 g343.2%

Dietary Fiber 49 g196.1%

Sugars 638.4 g

Protein 114 g227.2%

Vitamin A 137.7% Vitamin C 36.3%

Calcium 98.8% Iron 202.2%

*Based on a 2000 Calorie diet


Cream the butter and sugar together until fluffy.
Beat in the eggs.
Sift the flours and salt together, then add to the butter mixture with the sultanas, beating well.
Fold in the almonds, reserving a few for decoration, then stir in the brandy, if you are using it, and the vanilla.
Line a 20 cm./ 8 in.square cake tin with a double thickness of greased greaseproof paper.
Spoon the batter into the tin.
Put into the oven preheated to warm (170°C/325°F or Gas Mark 3) and bake for 11 hours.
Decorate the top of the cake with the reserved almonds, return to the oven and bake for a further 30 minutes, or until a knife inserted into the centre comes out clean.