Boiled Sultana Cake by Helen Sweetapple
Cakes and Tarts
Why this recipe is special:
Lovely moist cake that lasts
Ingredients:
500g sultanas
1/4 cup of brandy or whisky
250g butter
1 cup sugar
5 eggs
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
Method:
Cover sultanas with water in pot, bring to boil, simmer 5 mins then drain
Place sultanas in bowl, pour whisky over, allow to cool
Cream butter & sugar
Add beaten eggs one at a time
Add vanilla essence
Sift flour, baking powder & salt
Add sifted dry ingredients & fold into egg mixture
Lastly fold in cooled sultanas
Bake in 20cm square tin in oven of 160 degrees Celcius for 1 1/2 hours or until skewer comes out clean, allow to cool in tin for 10 mins, then turn out on cooling rack
