Mar

20

Sultana Cake

March 20, 2007 | Leave a Comment

When looking for a tasty small cake, why not try this sultana cake. It’s quite healthy in its way and the sultanas and oats give the cake that bit different texture. This cakes goes down well with cup of tea or coffee at supper time and you might try serving a wedge dessert with custard for a change! The recipe makes a 20cm (7½ inch) round cake.

Ingredients:

12 oz plain flour
½ level tsp salt
1 level tsp mixed spice
6 oz margarine
6 oz granulated sugar
12 oz sultanas
½ pint milk and water (50/50 mixture)
2 tbsp vinegar
2 level tsp bicarbonate of soda
2 level tbsp demerara sugar
1 level tbsp porridge oats

Method: 

Grease and based-line a 20cm (7½ inch) round cake tin.

Preheat the oven to  160°C, 325°F, Gas Mark 3. 

Sift the flour, salt and mixed spice into a bowl.

Rub in the margarine until the mixture resembles bread crumbs.

Stir in the granulated sugar and sultanas.

Mix together the milk and water, vinegar and bicarbonate of soda, then stir into the flour mixture and mix well with a wooden spoon (the mixture will be fairly wet).

Transfer the mixture to the tin, hollow out the centre to a depth of about 1 inch, then sprinkle with the demerara sugar and porridge oats.

Bake in the centre of the oven for about 1½ hours or until a skewer, inserted in the middle, comes out clean.

Leave to cool in the tin for 10 minutes before turning out.

Serving Suggestion: Try serving hot as a dessert with hot custard.


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