It is such a treat to have a wee slice of something sweet with a cup of tea, and this old-fashioned sultana cake is just the thing to have on hand when the weather cools down. The recipe can be doubled to make a large round cake if preferred.
125g butter, cut into pieces
3 small eggs
375g high grade flour
1 ½ teaspoons baking powder
1 tsp vanilla extract
(don’t double this if making a large cake)
3 Tbsp brandy or sherry
2 Tbsp brown sugar
Preheat oven to 180oC.
Use a well-buttered standard loaf tin, sprinkle a little flour into line the tin and then shake the excess off.
Place sultanas in a pot and cover with water, bring to the boil and simmer for 5 minutes. Strain off the water and transfer the sultanas to a large bowl.
Add the butter pieces to the hot sultanas and stir until the butter has melted.
Beat the eggs and sugar until thick and frothy then pour over the sultanas and butter.
Sift over the flour and baking powder, add vanilla extract and mix all the ingredients together. Place into prepared loaf tin.
Place the loaf tin int the oven and turn down to 150oC. Bake for 45 minutes.
Cover with a piece of baking paper to stop it browning too much. Bake for a further 15 minutes. Check to see if it is cooked by inserting a small sharp knife. If the knife comes out clean it is ready, if not cook for a further 15 minutes until it is fully cooked.
Remove from oven and drizzle the brandy over, rub the brown sugar into the top with a blunt knife.
Ready in: 1 hour | Cooking time: 30 minutes
Makes: about 2 x 300ml jars
Photography: Vanessa Lewis
Tip: To help stop the cake sticking to the tin, butter loaf tin well, sprinkle a little flour into the tin and then shake the excess off.