Sultana Cake
Although they
are known as sultanas in Scotland, these are really just seedless white
raisins.
This recipe makes a moist cake which keeps well in a tin.
Ingredients:
8 ounces sultanas (seedless white raisins)
4 ounces butter or firm margarine (cut up into small pieces)
6 ounces sugar
6 ounces self raising flour (known also as all-purpose flour with baking
powder)
2 small eggs (beaten)
2 ounces chopped nuts (optional)
A few drops of almond essence
Pinch of salt
Method:
Cover the sultanas in water and let them soak over-night.
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 Add
in the chopped nuts (if desired). Mix well. Grease an 8" round
baking tin 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 180°C (350°F / Gas Mark 4) for 30 minutes.
Reduce the heat to 150°C (300°F / Gas
Mark 2), until the centre is firm to the touch.
Empty cake from the baking
tin
Store in an air-tight container.
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