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Sultana Cake

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.

Sultana Cake

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Ingredients

250g sultanas
125g butter, cut into pieces
3 small eggs
125g sugar
375g high grade flour
1 ½ teaspoons baking powder
1 tsp vanilla extract

After baking;
(don’t double this if making a large cake)
3 Tbsp brandy or sherry
2 Tbsp brown sugar

Method

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.

Step 1
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.

Step 2
Add the butter pieces to the hot sultanas and stir until the butter has melted.

Step 3
Beat the eggs and sugar until thick and frothy then pour over the sultanas and butter.

Step 4
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.

​Step 5
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.

​Step 5
Remove from oven and drizzle the brandy over, rub the brown sugar into the top with a blunt knife.
  
 
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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.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact