Oldfashionedsultanacake Recipes

SULTANA CAKE

Steps:

• Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
• In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
• Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
• Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
• Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
• Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

OLD FASHIONED BOILED SULTANA CAKE

Steps:

• Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes.
• Allow to cool.
• Add the eggs one at a time, then sifted flours and baking powder.
• Mix, pour into a lined 7" x 8" (18 x 20cm) square tin.
• Bake at 180 celcius or until a skewer comes out clean.

SULTANA CAKE

Steps:

• Put all sultanas in a large pot and cover with water, boil gently for 5 minutes.
• Strain sultanas in a colander then put sultanas back in pot.
• Add butter, stir and leave to cool.
• beat eggs in with the sugar then add to sultana mix then add essence, 2 large cups plain flour and the baking powder.
• Mix well with wooden spoon till combined.
• Line 9x9in cake tin (or other suitable tin)with greased paper on bottom and sides.
• Bake in 190 celsius oven for 30-45 mins till knife inserted in middle comes out clean.
• Ice with one layer of almond icing and one layer of royal icing and decorate as desired.

SULTANA CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch round cake pan.
• Put the raisins in a saucepan with enough water to cover and bring to a boil; reduce heat to medium low and allow to simmer for 15 minutes. Drain the water from the raisins. Stir the butter into the raisins until it melts and coats the raisins.
• Beat the sugar into the eggs in a bowl. Sift the flour and baking powder together in a separate bowl. Stir the raisins and vanilla into the egg mixture; add the flour mixture and stir until just mixed. Pour the batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SULTANA CAKE (SCOTTISH)

Steps:

• Cover the sultanas in water and let them soak overnight.
• Bring the water and sultanas to the boil and then strain off the water.
• Mix in the butter or margarine while the sultanas are still hot.
• Mix in the sugar, beaten eggs and almond essence.
• Sift in the flour and salt and then add in the chopped nuts (if desired).
• Mix well.
• Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper).
• Pour in the cake mixture and smooth the top.
• Bake in a moderate oven at 350F for 30 minutes.
• Reduce the heat to 300F until the centre is firm to the touch.
• Empty cake from the baking tin and store in an airtight container.

OLD FASHIONED BOILED SULTANA (RAISIN) CAKE

Steps:

• In a pot, over the sultanas with water and boil for 7 minutes.
• Drain the sultanas well, but keep them in the pot.
• Add cubed butter and stir until the butter is melted.
• In a bowl, beal the eggs and sugar until thick.
• Add the flour, powder and vanilla.
• Pour the fruit mix into the flour mix and fold to combine.
• Bake in a greased and lined large sqaure cake tin.
• Bake at 175oC for 1 1/2 hours, check after 1 1/4 minutes.
• Do not ice/frost.
• Serve warm with butter.