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Sultana Raisin Cake

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  Golden raisins 1 1⁄2 Cup (24 tbs)
  Water 2 Cup (32 tbs)
  Butter 1 1⁄4 Cup (20 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 5
  Light rum 1 Tablespoon
  Lemon juice 2 Tablespoon
  Grated lemon peel 2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  All purpose flour 3 1⁄2 Cup (56 tbs) (Regular)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Soda 1⁄2 Teaspoon
  Powdered sugar 1 Tablespoon, sifted

Cover raisins with water and let soak 30 minutes.
In a large bowl, cream together butter and sugar.
Add eggs, one at a time, beating well after each addition.
Blend in rum, lemon juice, lemon peel, and milk.
Sift flour; measure; sift again with baking powder, salt, and soda.
Add gradually to creamed mixture.
Drain raisins; use paper towel to remove excess water.
Mix into batter.
Pour batter into well-greased and floured 10-inch tube cake pan or 10-cup mold.
Bake in 325° oven for 1 hour and 20 minutes or until inserted pick comes out clean.
Cool in pan 10 minutes, then invert on rack; when completely cool, dust lightly with sifted powdered sugar.

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