Sultana, Tea and Ginger Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe comes from the New Zealand Herald. It is by Amanda Laird and looks very homey and delicious! I can't wait to try it! Ingredients:
1 cup sultana |
1 teaspoon earl grey tea (leaves) |
water (to cover the sultanas) |
250 g butter, softened |
2 cups caster sugar |
3 eggs |
2 cups self-raising flour |
1/4 cup crystallized ginger, slivered |
2 cups icing sugar, sieved (sifted) |
1 teaspoon vanilla extract |
1 teaspoon ground ginger |
2 teaspoons butter, softened |
boiling water |
Directions:
1. Preheat oven to 180°C
2. Grease or line a 9 x 9 cake tin.
3. Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.
4. Drain, then beat in the 250g butter.
5. Beat the sugar and eggs until well combined then add the sultana mixture.
6. Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
7. Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.
8. Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.
9. Drizzle over the cake.
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