Sultana Tea And Ginger Cake Recipes

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SULTANA, TEA AND GINGER CAKE



Sultana, Tea and Ginger Cake image

This recipe comes from the New Zealand Herald. It is by Amanda Laird and looks very homey and delicious! I can't wait to try it!

Provided by Acerast

Categories     Dessert

Time 1h20m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 13

1 cup sultana
1 teaspoon earl grey tea (leaves)
water (to cover the sultanas)
250 g butter, softened
2 cups caster sugar
3 eggs
2 cups self-raising flour
1/4 cup crystallized ginger, slivered
2 cups icing sugar, sieved (sifted)
1 teaspoon vanilla extract
1 teaspoon ground ginger
2 teaspoons butter, softened
boiling water

Steps:

  • Preheat oven to 180°C
  • Grease or line a 9 x 9 cake tin.
  • Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.
  • Drain, then beat in the 250g butter.
  • Beat the sugar and eggs until well combined then add the sultana mixture.
  • Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
  • Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.
  • Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.
  • Drizzle over the cake.

Nutrition Facts : Calories 661.4, Fat 25.3, SaturatedFat 15.3, Cholesterol 132.1, Sodium 543.7, Carbohydrate 106.5, Fiber 1.5, Sugar 81.6, Protein 5.7

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