BOILED SULTANA CAKE
- Linda Duncan
- Jul 29
- 1 min read
Updated: Jul 30
Boiling the sultanas first is the secret to this moist and buttery sultana cake. What’s even better is the fact that it’s a one-pot wonder and will keep in an airtight container for up to a week. You will also find this recipe in Volume 2.
Ingredients:
2 cups sultanas
250g (8.8oz) butter (chopped into 1cm cubes)
1 cup white sugar
2 eggs, lightly beaten
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
Method:
• Preheat oven to 180°C (350°F) and grease and line a 20x20 cm (8x8 inch) square cake tin.
• Place the sultanas in a saucepan, cover with water.
• Bring to the boil, simmer for 10 minutes and then drain.
• Add the chopped butter to the hot sultanas. Stir to melt.
• Stir in the sugar, then the lightly beaten eggs and vanilla.
• Sift in the flour and baking powder, mix until combined, then pour into the cake tin.
• Bake for 30–40 minutes or until a skewer inserted into the centre comes out clean.
• Cool in the tin for 15 minutes before placing on a wire rack to cool.
Serves: 12
Prep Time: 10 minutes, plus cooling time (approx. 30 minutes)
Cooking Time: 30–40 minutes
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