Jewish Cake
By Chelsea SugarPage views: 10826
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2 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 20 mins
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Serves
8
125g butter
125g Chelsea White Sugar
175g flour
1 cup raisins
3 eggs, beaten
1 tsp baking powder
2 tsp cinnamon
Cream butter and Chelsea White Sugar.
Add beaten eggs alternatively with sifted dry ingredients.
Lastly add floured sultanas.
Pour into a 20cm cake tin, well buttered and floured.
Bake for 20 minutes at 200°C.
Turn on wire rack to cool.
This cake is a family favourite. As the reviewer below stated it is a very dry cake. We slice the cake horizontally and fill it with mock cream and raspberry jam, then ice the top with chocolate icing and then cover the top in chopped up jube lollies.
What an easy recipe to make, cake was light and fluffy however a little dry and the raisins were all at the bottom of the cake even with dusting them in flour
Been there done that, will try a different recipe next time
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