Soft Sultana Cake Recipe

I am not the best of planners. It’s not that I don’t try to plan, but I inevitably get distracted and seem to muddle everything up. Having a short attention span is a curse and so I find breaking activities up into smaller tasks helps me complete what I start. Take this cake for example: I got the bright idea to bake a cake at 8pm, which is just about bedtime nowadays. Having made it many times, many years ago, I knew I could start it, stop it and get it done the next day without any headache.

It’s a simple recipe for a simple cake but it does the job. A lot of sultana cake recipes seem to just add sultanas, which doesn’t plump them up to their full, moist glory. Simmering them does the trick and as long as you let the mixture cool completely before adding the flour, it seems to come out right every time. I cut them up into small portions using cookie cutters and feasted on the crumbs but you can always bake them as cupcakes and adjust the timing accordingly. It’s a soft, crumbly cake full of sweetness -- the perfect afternoon snack!

Soft Sultana Cake Recipe

175g butter
1 cup sultanas
1 cup water
½ tsp bi-carb soda
¾ cup white sugar
2 eggs
1 ¾ cups of self-raising flour

1.       Put the butter, sultanas, water, bi-carb soda and sugar in a medium sized saucepan over medium heat. Gently bring to boil, then simmer for five minutes. Turn off and leave until completely cool or overnight.
2.       Pre-heat oven to 180oC (160oC fan-forced). Line a square cake tin with baking paper.
3.       Whisk the sultana mixture until smooth and homogenous. Whisk in eggs until completely combined.
4.       Gently fold in the flour until you have a smooth and even batter. Pour into the prepared tin and bake for 40 minutes, or until golden brown.

5.       Remove from the oven and let it cool on the bench for five minutes. Then turn out onto a wire rack. Best served with a cup of tea. 



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