Australian Sultana Cake
|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|
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.