 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
This recipe makes a delicious moist cake that keeps very well in a tin. Ingredients:
8 ounces sultanas (seedless white raisins) |
4 ounces butter or 4 ounces firm margarine, cut up into small pieces |
6 ounces sugar |
6 ounces self raising flour (or all-purpose flour with baking powder) |
2 small eggs, beaten |
2 ounces chopped nuts (optional) |
3 drops almond essence |
1 pinch salt |
Directions:
1. Cover the sultanas in water and let them soak overnight.
2. Bring the water and sultanas to the boil and then strain off the water.
3. Mix in the butter or margarine while the sultanas are still hot.
4. Mix in the sugar, beaten eggs and almond essence.
5. Sift in the flour and salt and then add in the chopped nuts (if desired).
6. Mix well.
7. Grease an 8 round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper).
8. Pour in the cake mixture and smooth the top.
9. Bake in a moderate oven at 350F for 30 minutes.
10. Reduce the heat to 300F until the centre is firm to the touch.
11. Empty cake from the baking tin and store in an airtight container.
|
|