Raewyn’s Sultana Cake
(from Heather P’s recipe box)
Moist, good keeper and quick to make
Source: Friend, Raewyn K
Prep time: 15 minutes
Cook time: 60 minutes
Serves 20 people
Categories: Cakes
Ingredients
- 450 g sultanas
- water to cover
- 250 g butter
- 375 g sugar
- 3 eggs
- almond, lemon, vanilla essence to taste
- 375 g flour
- 1 t baking powder
Directions
-
Place sultanas into saucepan and just cover with water.
-
Simmer 5 minutes, then drain.
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Add butter to hot fruit, and chop in.
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Beat sugar and eggs until thick and creamy, add essences.
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Add sifted flour and baking powder, then fruit/butter mixture.
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Bake in paper-lined 20cm or 25cm cake tin at 180oC, approx 60 minutes.