Sultana Weetabix Cake Recipes

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 WEETABIX CAKE

Steps:

• Preheat oven to 180c/350f (gas mark 4)
• Add the weetabix to a bowl, crush to fine crumbs with a wooden spoon or fork
• Mix in the baking powder, soda, salt, cinnamon, all spice and sultanas.
• In a separate bowl whisk together the yogurt, sukrin gold, vanilla and eggs
• Mix this into the weetabix mix and leave for 5 mins, just to soften the weetabix.
• Spray an 8inch pan with spray oil
• Pour in the mixture
• Place in the oven and bake for 25 mins.
• While cake is baking, mix together the 1 tsp of brown sugar and cinnamon
• When cake is ready
• Put oven up to 200c/400f (gas mark 6)
• Sprinkle over the top with the brown sugar and cinnamon mixture
• Spray over the top with spray oil
• Place back in the oven for 5 mins.
• Serve with yogurt or your choice of topping.
• If you have a few extra syns spare, I like to mix 1 tbs of low fat cream cheese (1 syn with vanilla yogurt)

WEETABIX CAKE

Steps:

• Add the first four 'dry' ingredients together and then add the milk and mixed spice.
• Stir again and pour the mix into a greased loaf tin.
• Bake at 325°F for about 45 minutes.

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.