OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
SULTANA, TEA AND GINGER CAKE
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
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
GINGER TEA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F.
- Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
- Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
- Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
- Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.
Nutrition Facts : Calories 139 calorie, Fat 3 grams, SaturatedFat 2 grams, Carbohydrate 26 grams, Fiber 1 grams, Protein 2 grams
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