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Sultana Cake Recipe
|Butter||8 Ounce (225 Gram)|
|Castor sugar||8 Ounce (225 Gram)|
|Flour||10 Ounce (275 Gram)|
|Self raising flour||1 Ounce (25 Gram)|
|Sultanas||1 1⁄2 Pound, soaked in warm water for 2 hours and drained (675 Gram)|
|Flaked almonds||4 Ounce (125 Gram)|
|Brandy||45 Milliliter (3 Tablespoon)|
|Vanilla essence||1⁄2 Teaspoon|
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
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.