Boiled Sultana Cake
by iris spittle Sultana Cake
By Chelsea Sugar
Page views: 131549Gorgeous sultana cake recipe - it never goes out of fashion.
-
13 reviews
-
Difficulty Easy
-
Prep time 20 mins
-
Cooking time 2 hrs
-
Serves
12
Ingredients
500g sultanas
250g butter
1 1/4 cups Chelsea White Sugar or Chelsea Caster Sugar
2 tsp lemon juice
1 tsp grated lemon rind
1 tsp vanilla essence
3 eggs
2 cups standard flour
1/2 cup self-raising flour
1/4 cup milk
1/4 cup mixed candied peel
Method
Preheat oven to 180°C. Place sultanas in a saucepan and just cover with water. Bring to the boil then simmer for 5 mins. Drain and cool.
Mix butter and sugar until light and fluffy. Add lemon juice, grated rind and vanilla essence. Add eggs one at a time, beating well after each addition. Add both flours and milk, stir in sultanas and peel.
Pour into a well greased 21 – 23 cm square cake tin with the base lined with baking paper. Bake for 1 hour then reduce temperature to 160°C and bake for a further 50 – 60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and store in an airtight container.
Tip: Fruit cakes like this are best left for 12 hours before slicing.
Popular Right Now
See More Recipes
Another well tried recipe that is easy to make fail at this then just don't bother baking.
You can add any fruit really and the result will be just the same.
Only thing to watch is cooking time, if you use a different tin size temp then too will become critical. A dry cake will moisten in the tin as the cake ages.
Fabulous recipe but the extra 50 minutes cooking was too long. Overcooked and I cooked it for one hour, then an extra 15 minutes only at 160 and overdone. 1 hour would have been sufficient. The extra hour burns and makes it all too crusty and brown.
The first time I baked it using the 20cm deep square tin. Needed only an hr at 160C albeit slightly on the dry side.
Second time baked in a larger but shallower rectangular tray 23x34cm and it only needed 40 mins.
Kept exactly to the recipe but the sultanas on the surface are burnt. Why should this happen?
CHELSEA: sultanas are naturally dry, so the ones on the top will be drier than the ones inside. Try soaking them in water, fruit juice, or even wine before adding to your baking.
Very easy recipe. Moist cake. I also want to query cooking time, as my cake was also cooked in 1 hour.
Really good, but I query the cooking time, cooked for 1hr & it was perfect
We love this recipe so much that it is cut as soon as it comes out of the oven. It is usually gone within 3 days.
Have just made this cake. Beautiful and easy to make. Love the aromas in it. Im already convinced it taste as good as it looks.
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Reviews
Average Rating