Saturday, January 31, 2009

Sultana cake

Preparation Time 20 minutes
Cooking Time 90 minutes

Ingredients (serves 6)
* Melted butter, to grease
* 250g butter, softened
* 215g (1 cup) caster sugar
* 1 tsp vanilla essence
* 3 eggs
* 450g (3 cups) plain flour
* 1 tsp baking powder
* 125ml (1/2 cup) milk
* 385g (2 1/4 cups) sultanas
* Butter, to serve

1. Preheat oven to 170°C. Brush a 9 x 19cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper.
2. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until the mixture is combined.
3. Sift together the flour and baking powder. Fold half the flour mixture into the butter mixture and stir in half the milk. Repeat with remaining flour mixture and milk until well combined. Use a metal spoon to fold in sultanas.
4. Spoon cake mixture into prepared pan and smooth the surface. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool. Cut into slices and serve warm or at room temperature with butter, if desired.

Notes & tips

* To freeze: Wrap tightly in several layers of plastic wrap. Label, date and freeze for up to 1 month. Thaw sultana cake in the fridge overnight.

Australian Good Taste - Page 70
Recipe by Kerrie Sun


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