Nana Ling's Sultana Cake Recipe from 1940 (with a secret step that makes this recipe UNBEATABLE).
Servings: 16 slices
- 2 cups plain flour (all-purpose flour)
- 1 cup caster sugar (or white/granulated sugar)
- 225 grams butter
- 1/4 teaspoon lemon essence
- 1/4 teaspoon vanilla essence
- 1 teaspoon baking powder
- 4 eggs
- 1 1/2 cups sultanas
- pinch salt
Put sultanas in a saucepan and cover with water. Bring to the boil and boil for 3 minutes before draining off water. Set aside.
Pre-heat oven to moderate (170 degrees celsius, fan-forced).
Grease a loaf tin (approx 24 x 14 x 7cm) and line with baking paper.
Beat butter, sugar, essences and salt to a cream.
Add beaten eggs, one at a time, beating after each addition.
Sift flour and baking powder together and gradually fold into mixture or mix on lowest speed of your stand mixer.
Add sultanas to the mixture and stir through gently until evenly distributed through the mixture.
Pour mixture into prepare loaf tin and bake for 1 - 1 1/4 hours or until cooked.
Leave to cool for 10 minutes in the tin before turning out onto a cooling rack to cool completely.
Calories: 263kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 108mg | Potassium: 162mg | Fiber: 1g | Sugar: 21g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg