Sultana Cake

Name: Sultana Cake
Ingredients: 500 g sultanas; 250 g butter; 1 1/4 cups caster sugar; 2 teaspoons lemon juice; 1 teaspoon grated lemon rind; 1 teaspoon vanilla essence; 3 eggs; 2 cups flour; 1/2 cup self-raising flour; 1/4 cup milk; 1/2 cup mixed candied peel

11 ingredients

9 steps

Ingredients

500 g sultanas
250 g butter
1 1/4 cups caster sugar
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
3 eggs
2 cups flour
1/2 cup self-raising flour
1/4 cup milk
1/2 cup mixed candied peel

Directions

1

Preheat the oven to 180°C
2

Place sultanas in a saucepan and just cover with water.
3

Bring to the boil then simmer for 5 minutes. Drain and cool.
4

Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence.
5

Add the eggs one at a time, beating well after each egg.
6

Add the both of flour and milk, then stir in the sultanas and candied peel.
7

Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper.
8

Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
9

Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing.