Mary Berry Sultana Loaf Cake Recipes

SULTANA LOAF

Steps:

• Preheat the oven to 180C Bake - 355F
• Line a loaf tin with baking paper and set aside
• In a medium sauce pan add the Sultanas (or raisins), butter, baking soda and boiling water, bring to the boil and cook for 3-5 minutes stirring occasionally
• Remove from the heat, pour this sultana mixture into a medium bowl and allow it to cool for 5-10 minutes, feel free to pop this in the refrigerator
• Add to the sultana mixture the sugar, flour, baking powder, cinnamon and salt and stir through
• Then add a well beaten egg, golden syrup and vanilla.
• Combine all of these ingredients together until no flour remains visible.
• Pour this into the prepared loaf tin and bake for one hour. This loaf is cooked when a skewer or knife comes out clean, with only moist crumbs remaining but no batter
• It is ok if the top cracks - see notes above
• Remove from the oven once baked and allow the loaf to cool for 20 minutes before removing from the pan and cooling on a wire rack
• Once cold store in an airtight container for up to 4 days.
• This loaf can also be frozen, either as is or already sliced.
• Serve as is or with butter or margarine.
• Enjoy!

SULTANA CAKE

Steps:

• Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
• In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
• Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
• Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
• Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
• Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

FARMHOUSE SULTANA CAKE

Steps:

• Pre-heat oven to 170c, butter and base line a cake tin.
• Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
• Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
• Make a well in the center of the dry ingredients, and add the milk.
• Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
• Bake in center of oven for 1 hour 40min. Until well cooked.
• Turn out onto wire rack.

OLD-FASHIONED SULTANA CAKE

Steps:

• Preheat oven to 150°C and grease a 20cm square or round cake tin.
• Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
• Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
• Stir in the chopped butter and set aside the sultanas to cool.
• Beat together the eggs, essence and sugar. Then add in the sultanas.
• Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
• Stir the flour into the sultana mix.
• Pour into prepared cake tin and bake for 1 1/2 hours.