Sultana Cake Scottish Recipes
OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150°C and grease a 20cm square or round cake tin.
- Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
- Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
- Stir in the chopped butter and set aside the sultanas to cool.
- Beat together the eggs, essence and sugar. Then add in the sultanas.
- Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
- Stir the flour into the sultana mix.
- Pour into prepared cake tin and bake for 1 1/2 hours.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
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.
SULTANA CAKE (SCOTTISH)
Make and share this Sultana Cake (Scottish) recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 8
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.
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Estimated Reading Time 6 mins
- Preheat oven to 325°F. Spray 4” deep 10” round tube (funnel) pan with cooking spray and line bottom with parchment paper.
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- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat at medium-high speed for one additional minute. Add the vanilla and lemon flavoring and mix well. Add the grated orange and lemon rind. Mix well.
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- Set oven to 180C. Place sultanas in a pot and cover with the water. Add the lemon rind and bring to the boil. Once they come to the boil remove from the heat and drain. Add the butter to melt on the warm sultanas.
- In a mixer or by hand, beat the eggs and sugar together until they change to a light yellow colour. Add the fruit and butter plus the dry ingredients and mix together until combined.
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EASY SULTANA CAKE RECIPE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
Estimated Reading Time 6 mins
- Grease and line the base and sides of a (7") 18cm loose bottomed sandwich cake tin with baking parchment, with an allowance of about 2 inch of baking parchment above the sides of the tin, as this will allow the cake batter to rise and not overflow. Alternatively you could use a deep sided cake tin.
- Place the Sultanas in a small dish add 1 tablespoon of hot preboiled water and the juice of half a lemon. This will allow the sultanas to become plump and juicy with a little lemon zing. Give everything a good stir and leave to one side while you get on with making the cake batter.
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