By iris spittle
Page views: 133092Recipe Club member, Iris, has submitted this lovely recipe. Here's what she said about it: "The great thing about this cake is that it will keep for a good week and there is more eating in it than bought biscuits."
23 reviews
125g butter
1 cup Chelsea White Sugar
500g sultanas
1 tsp mixed spice
1 tsp baking soda
zest of 1 lemon
drop or two of almond vanilla essence
1 cup boiled water
2 eggs beaten
2 cups flour
1 tsp baking powder
Line a 20cm cake tin with baking paper. Preheat oven to 150°C
Into a large pot boil: butter, Chelsea White Sugar, sultanas, mixed spice, baking soda, lemon zest, almond/vanilla essence and boiled water for around 10 minutes, allow to cool.
Once cool, add (in order) the beaten eggs then sifted flour, baking powder and essence. Mixed until just combined.
Pour into the cake tin. Mixture should fill 2/3 of the tin.
Bake for 1 hour at 150°C or until skewer inserted into the middle of cake comes out clean.
Allow to cool on a cake rack before cutting, if you can wait!
Moist cake and very easy to make. My family enjoyed it so much I'm making this cake for the second time this week, to take to a family gathering.
A favorite cake at home. It is moist and fairly heavy so you need a slice or two maybe. A real hunger buster on the go.
I’ve made this twice so easy I just put a packet of sultanas which is (400gm) and walnuts and so quick to make
I’ve made this twice so easy I just put a packet of sultanas which is (400gm) and walnuts and so quick to make
Just watch what put into the bowl
So scrummy, a firm fav now in our house, the diet has flown out the window.....hey, it's winter and this is the best cake with a steamy coffee or tea! Enjoy everyone.
I loved this cake even cooked it in an air oven but cooked it a few minutes longer than air oven suggested time. Turned out beautifully.
I don't think "boiling" the sultana mix for ten minutes is correct or if it is you would have to stand over it and watch that it doesn't catch on the bottom...maybe simmer? My sultanas got burnt on the bottom of the saucepan after a couple of minutes. I retrieved what I could but it didn't turn out well at all.
Absolutely lovely cake. I didn't have any sultanas when I went to bake it, so used a mixture of 400grams mixed fruit and made up the weight with raisins. My husband said it was the nicest one I had made. Will definitely make again. Cooked at 150 for 1 hour and it was perfect!
Love this recipe! So easy to make, it's all in one pot before pouring into the tin, keeps well, and everyone comments on the lovely, almost toffee-like flavour.
I made the cake and the cake was awesome. Here is my cake recipe link. http://www.sultanarecipe.com/sultana-cake-recipe/
Lovely moist, fruity cake with a subtle spice and almost toffee flavour. Very easy to make, and keeps very well in the tin, if it isn't eaten immediately!
Really love this recipe
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