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. Moist and studded with plump sultanas, this old-fashioned style cake is wonderful! While this cake can be enjoyed any time of the year if, like me you are not a fan of the heavier darker Christmas fruit cakes, then this is a wonderful alternative.
OldFashioned Sultana Cake Recipe Australia's Best Recipes
Ingredients: Margarine or Butter Either will do and it's personal preference to which you choose. I opt for margarine as a way to omit the dairy but whatever you choose, just be sure it's at room temperature before baking. Caster Sugar A cake isn't a cake without a bit of sweetness. Using a hand held mixer, beat together the butter and sugar until lighter in colour and a little fluffy. Beat in the eggs one at a time, adding a little flour in-between each one to help prevent curdling. Add the remaining flour and Mixed Spice. Mix until well combined. Sieve the soaked Sultanas and discard any excess liquid. ingredients Units: US 250 g margarine 2 1⁄2 cups sultanas 1 cup sugar 1⁄2 teaspoon baking powder 1 cup water 2 eggs (well beaten) 1 cup self raising flour 1 cup plain flour Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes. Allow to cool. Grease a loaf tin (approx 24 x 14 x 7cm) and line with baking paper. Now, pull out the stand mixer and beat butter, sugar, essences and salt to a cream. Add beaten eggs, one at a time, beating after each addition. Sift the flour and baking powder together and gradually fold into mixture or mix on lowest speed of your stand mixer.
Old Fashioned Boiled Sultana Cake Recipe
Put sultanas in a saucepan with enough water to cover them and bring to a boil. Then, turn the heat off and allow them to sit for 10 minutes whilst you prepare the sponge mix. Beat the sugar and butter until creamy (we used a mixer to help speed it up). Add three eggs and stir to combine. Add Vanilla Extract Directions. 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. An old-fashioned sultana cake is always a crowd-pleaser. Makes a great gift for a fruit loaf lover. Wrap the loaf in greaseproof paper and tie it with a pretty string or ribbon. Key ingredient notes and substitutions **Please see the recipe card at the bottom of this post for the full list of ingredients. Sultanas 1 cup plain flour 1 cup self-raising flour 1/2 tsp almond essence 1 tsp ground cinnamon 250 g butter 500 g sultanas Method In a large saucepan, boil the sultanas in 1 cup of water until most of the liquid has been absorbed. Add the butter and syrup, and stir until melted. Allow to cool slightly. Beat in the eggs and sugar.
This sultana cake is a bit of an old fashioned bake, but sometimes classic bakes are the best bakes.
Ingredients for Sultana Loaf 130g unsalted butter (4.5oz) 130g caster sugar (2/3 of a cup) 2 eggs 200g sultanas (1 1/4 cups) 1 tbsp plain flour 200g self-raising flour (about 1.5 cups) 2 tbsp milk How to Make Sultana Loaf Cake - Step by step method Jump to Recipe Sultana cake This sultana cake is light, moist, full of fruit, but most importantly really easy to make so it's perfect for kids to try. This sultana cake is a bit of an old fashioned bake, but sometimes classic bakes are the best bakes. The traybake is light, moist and bursting full of fruit.
Our paternal grandmother, "Nana Jill" Rogers, was renowned for her baking skills. We have to admit we insisted on not trying Nana's sultana cake for a few years because we were certain we. Pre-heat oven at 180 degrees C. Cream butter and sugar. Then beat in eggs one at a time, beating well between each addition. Stir in sultanas, lemon zest and essence. Mix in sifted flours and milk, mix until combined. Pour mixture in to prepared tin or cupcake papers.
Scottish Sultana Loaf Cake Recipe Scottish Scran
1. Preheat oven to 180°C. 2. Grease and line a cake tin. 3. Cover sultanas with water and boil for 8 minutes. 4. Strain and add chopped butter into hot sultanas and allow to cool. 5. Beat eggs and sugar until thick and add to sultanas and butter. 6. Add plain flour and baking powder, sifted, to the mixture. 7. Bake in for about an hour. 8. 1. Preheat the oven to 175C (350F) and line a deep square 20cm x 20cm (8×8 inch) baking pan with baking paper. 2. In a large saucepan melt butter over a low to medium heat. Once melted, remove from heat and mix in the sugar and vanilla. Add lemon zest, juice and eggs, and water from the sultanas (set sultanas aside) mix well to combine. 3.
