Dark Cane Sultana Marmalade Cake
By Chelsea SugarPage views: 10002
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0 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time 1 hrs
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Serves
10
400g sultanas, approx. 2 1/2 cups
250g butter
1 cup Chelsea Dark Cane Sugar
1/2 cup marmalade
1 1/2 tsp vanilla essence
4 eggs, lightly beaten
1 cup semolina
1 1/2 cups self raising flour
1 tsp baking powder
Preheat oven to 160°C. Spray a 23 cm cake tin with non-stick baking spray and line the base with non-stick baking paper.
Place sultanas in a saucepan or microwave bowl. Cover with water and bring to the boil. Drain. Mix in the butter, Dark Cane Sugar and marmalade. Add vanilla, beaten eggs, semolina, flour and baking powder. Pour into prepared tin and bake for approximately 1 hour. Cool in the tin for 15 mines before tipping out and cooling on a wire rack. Store in an airtight container.
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