Sultana Cake Recipes

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.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch round cake pan.
• Put the raisins in a saucepan with enough water to cover and bring to a boil; reduce heat to medium low and allow to simmer for 15 minutes. Drain the water from the raisins. Stir the butter into the raisins until it melts and coats the raisins.
• Beat the sugar into the eggs in a bowl. Sift the flour and baking powder together in a separate bowl. Stir the raisins and vanilla into the egg mixture; add the flour mixture and stir until just mixed. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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.

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.

Steps:

• Preheat oven to 180°C and line two 20x10cm loaf tins with baking paper.
• Combine and sugar. Add eggs and vanilla and continue to beat until creamy.
• Add 1/2 cup milk and 1 cup of flour, and gently stir to combine. Continue to add milk and flour until all is incorporated in the mixture.
• Pour into tins and bake for 35-45 mins or until cake springs back in the centre and an inserted skewer comes out
• This mix also works well for sweet muffins - makes about two dozen medium muffins.