Sultana Raisin Cake Recipe
Ingredients
| Golden Raisins | 1 1/2 Cup (16 tbs) | |
| Water | ||
| Butter/Margarine | 1 1/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 5 | |
| Light rum | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Lemon peel | 2 Teaspoon, grated | |
| Milk | 1/2 Cup (16 tbs) | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| 1/2 teaspoon each salt and soda | ||
| Sifted powdered sugar | ||
Directions
Cover raisins with water and let soak 30 minutes.
In a large bowl, cream together butter and sugar.
Add eggs, one at a time, beating well after each addition.
Blend in rum, lemon juice, lemon peel, and milk.
Sift flour; measure; sift again with baking powder, salt, and soda.
Add gradually to creamed mixture.
Drain raisins; use paper towel to remove excess water.
Mix into batter.
Pour batter into well-greased and floured 10-inch tube cake pan or 10-cup mold.
Bake in 325° oven for 1 hour and 20 minutes or until inserted pick comes out clean.
Cool in pan 10 minutes, then invert on rack; when completely cool, dust lightly with sifted powdered sugar.
In a large bowl, cream together butter and sugar.
Add eggs, one at a time, beating well after each addition.
Blend in rum, lemon juice, lemon peel, and milk.
Sift flour; measure; sift again with baking powder, salt, and soda.
Add gradually to creamed mixture.
Drain raisins; use paper towel to remove excess water.
Mix into batter.
Pour batter into well-greased and floured 10-inch tube cake pan or 10-cup mold.
Bake in 325° oven for 1 hour and 20 minutes or until inserted pick comes out clean.
Cool in pan 10 minutes, then invert on rack; when completely cool, dust lightly with sifted powdered sugar.
Chef
