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Australian Sultana Cake

Whats.Cooking's picture
Ingredients
  Butter 5 Ounce (155 Gram)
  Granulated sugar 8 Ounce (250 Gram)
  Sultanas 1 Pound (500 Gram)
  Canned crushed pineapple 8 Ounce, drained (250 Gram, 1 Can)
  Soda bicarbonate 1 Teaspoon
  Eggs 2 , beaten
  Self raising flour 9 Ounce (280 Gram)
  Ground mixed spice 1 Teaspoon
  Salt 1 1⁄4 Pinch
Directions

Grease and line a 20 cm/8 inch tin.
Put the butter, sugar, sultanas and pineapple into a saucepan, bring to the boil and simmer for 15 minutes.
Remove from the heat, stir in the bicarbonate of soda (it will froth) and allow the mixture to get quite cold.
Stir in the beaten eggs, then the flour sifted with the spice and a good pinch of salt.
Transfer to the prepared tin and bake at 170°C/325°F/Gas Mark 3 for about 2 hours, until a skewer inserted in the middle comes out clean and the cake no longer 'sings' when held close to the ear.
Cool for several minutes in the tin before turning out on to a wire rack.
This cake improves if wrapped and kept airtight for two to three days before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes
Servings: 
2

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