Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 500g sultanas
- 250g butter (or Olivani Spread)
- 1 ¼ 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
- ½ cup self-raising flour
- ¼ cup milk
- ¼ cup mixed candied peel
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
16
What did you think of this recipe?
Jonelle
Very easy recipe. Moist cake. I also want to query cooking time, as my cake was also cooked in 1 hour.
4
David William Crawford
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.
4
Suzanne
Beautiful cake, moist & tasty. It is a family favorite already & so easy.
4
Billy
Excellent
5
Lorraine
Moist and lovely sultana cake.
5
Esther
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.
4
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
16
What did you think of this recipe?
Jonelle
Very easy recipe. Moist cake. I also want to query cooking time, as my cake was also cooked in 1 hour.
4
David William Crawford
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.
4
Suzanne
Beautiful cake, moist & tasty. It is a family favorite already & so easy.
4
Billy
Excellent
5
Lorraine
Moist and lovely sultana cake.
5
Esther
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.
4
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ingredients
- ½ cup Chelsea Brown Sugar
- ⅓ cup Chelsea White Sugar
- ½ cup melted butter or margarine
- ½ tsp Vanilla essence
- 1 cup flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips
- ½ cup sultanas
learn about baking
How to Choose SugarFor Baking?
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