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.
SULTANA LOAF
Delicious moist Sultana Loaf, perfect for morning or afternoon tea
Provided by justamumnz
Categories Baking & Recipes
Time 1h20m
Number Of Ingredients 12
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 (SCOTTISH)
Make and share this Sultana Cake (Scottish) recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover the sultanas in water and let them soak overnight.
- Bring the water and sultanas to the boil and then strain off the water.
- Mix in the butter or margarine while the sultanas are still hot.
- Mix in the sugar, beaten eggs and almond essence.
- Sift in the flour and salt and then add in the chopped nuts (if desired).
- Mix well.
- Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper).
- Pour in the cake mixture and smooth the top.
- Bake in a moderate oven at 350F for 30 minutes.
- Reduce the heat to 300F until the centre is firm to the touch.
- Empty cake from the baking tin and store in an airtight container.
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