Nana Ling's Jubilee Cake. Iced while hot and decorated with coconut and almonds.
Servings: 10 people
- 20 grams butter
- 1 cup SR flour
- 1 pinch salt
- 2 tablespoons caster sugar
- 1/2 cup milk
- 1 egg
- 1/2 cup sultanas
- 1/4 cup peel or chopped glace cherries
- 1 tablespoon hot milk
- 1 cup icing sugar
- 1/4 cup shredded coconut
- 1/4 cup sliced natural almonds
Pre-heat oven to 180 degrees celsius (fan-forced).
Rub chopped butter (straight from fridge) into flour.
Add the salt and sugar and combine.
Combine milk and well beaten egg before adding to the dry ingredients. Stir well to combine. Use a whisk if necessary to form a batter with a smooth consistency.
Add sultanas and peel/cherries and mix well.
Bake for half an hour.
Calories: 197.36kcal | Carbohydrates: 35.42g | Protein: 3.38g | Fat: 5.22g | Saturated Fat: 2.29g | Cholesterol: 22.04mg | Sodium: 37.61mg | Potassium: 122.42mg | Fiber: 1.2g | Sugar: 22.25g | Vitamin A: 93.5IU | Vitamin C: 0.23mg | Calcium: 33.1mg | Iron: 0.96mg