Friday, January 16, 2009

Cherry sultana cake

Cherry sultana cake
Preparation Time 15 minutes
Cooking Time 95 minutes
Ingredients (serves 6)
* 125g butter, at room temperature, cubed
* 340g (2 cups) sultanas
* 100g (1/2 cup, firmly packed) brown sugar
* 2 tbs orange marmalade
* 60ml (1/4 cup) rum or brandy
* 115g (3/4 cup) plain flour
* 40g (1/4 cup) self-raising flour
* 190g (1 cup) red glace cherries, quartered
* 2 eggs, lightly whisked

1. Place the butter, sultanas, sugar, marmalade and rum or brandy in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts (do not let the mixture boil). Set aside for 45 minutes to cool.
2. Meanwhile, preheat oven to 150°C. Line base and sides of a 10 x 20cm (base measurement) non-stick loaf pan with 2 layers of brown paper, then 1 layer of non-stick baking paper, extending each 5cm over sides of pan.
3. Sift the flours into a bowl.
4. Add the cherries and eggs to the butter mixture and stir with a wooden spoon until combined. Add the sifted flours in 2 batches, stirring after each addition until combined.
5. Pour into the prepared pan and bake in preheated oven for 1 ½ hours or until a skewer inserted in centre of cake comes out clean. Remove from oven and cover the cake (still in the pan) tightly with foil, then wrap the pan in a tea towel. Set aside for 8 hours or overnight to cool completely.

Notes & tips
* cherry sultana cake
* cooking: 1 hour 35 mins (+ 45 mins and 8 hours or overnight cooling time)
* storage: Store the cake in an airtight container for up to 10 days.
* to freeze (for up to 3 months): Wrap in 2 layers of plastic wrap, then in foil. Seal in airtight container or freezer bag (expel air). Label and freeze.
* to thaw: Transfer the cake to an airtight container and set aside at room temperature for 12 hours, or until thawed.

Australian Good Taste
Recipe by Dimitra Stais


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