Sultana Cake
traditional, old fashioned Madeira style cake with sultanas
Servings: 8
Equipment
- 1 1 lb (454 g) loaf tin
Ingredients
- 115 g butter softened
- 115 g caster sugar
- 2 large eggs
- 125 g plain flour
- 45 g ground almonds
- 1/4 teaspoon baking powder
- 225 g sultanas
Instructions
- Line the 1 lb loaf tin - you can buy liners made from greaseproof or silicone paper but if you don't have any just cut a piece of silicone paper to fit. Preheat the oven to 130C. Check the sultanas and remove any stalks.
- Place the softened butter and sugar in a mixing bowl and beat well until light and creamy. Add the eggs, flour, ground almonds and baking powder and mix until well combined.
- Carefully fold in the sultanas making sure they are well mixed through.
- Spoon the mixture into the prepared tin and level the top.
- Bake for 1 hour 30 minutes to 2 hours until light golden on top and the cake top springs back when lightly pressed in the middle.
Notes
This cake will keep well in an airtight container for up to a week. It is, however absolutely delicious eaten straight from the oven whilst it is still warm. It won't cut as cleanly as it will when cool but who care about crumbs?
This can also be made as a good, old-fashioned Cherry Cake, just omit the sultanas and use the same amount of glace cherries. To stop the cherries sinking in the cake chop them in half, wash and dry thoroughly then toss them in the ground almonds before adding to the cake mix at the very end. Stir them in very carefully so they don't break up.