May

12

Sultana Cake SliceWhen searching for a sultana cake with a pleasant crumbly texture then this cake recipe is just the job. It’s quite light and crumbly and goes well with a tea or coffee and your favourite TV programme. Enjoy it with with custard as a dessert. Makes a deep, round 20cm (8 inch).

Ingredients

340g (12oz) plain flour
170g (6oz) margarine
170g (6oz) granulated sugar
250g (9oz) sultanas
1 pint milk and water, mixed
2 tbsp vinegar
2 tbsp demerara sugar
1 tbsp porridge oats
2 tsp bicarbonate of soda
1 tsp salt
1 tsp mixed spice

Method

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

Base-line and grease a 20 cm (8 inch) round cake tin.

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

Rub in the margarine until the mixture resembles breadcrumbs.

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

Sultana CakeBake in the centre of the oven for about 1 hour. Check whether a skewer inserted in the middle comes out clean. If not then return to the oven for 15 minutes and check again, repeating if necessary.

When cooked leave to cool in the tin for 10 minutes before turning out.

To freeze: Wrap and freeze for up to 3 months


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