Sultana Cake Recipe
Ingredients
| 225 g. / 8 oz. butter | ||
| 225 g. / 8 oz. castor sugar | ||
| Eggs | 5 | |
| 275 g. / 10 oz. flour | ||
| 25 g. / 1 oz. self-raising flour | ||
| Salt | 1 Pinch | |
| 675 g. / 1 1/2 lb. sultanas, soaked in warm water for 2 hours and drained | ||
| 125 g. / 4 oz. flaked almonds | ||
| 45 ml. / 3 tablespoons brandy (optional) | ||
| 2.5 ml. / 1/2 teaspoon vanilla essence | ||
Directions
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.
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.
Chef
