Sultana cake
It's a soft and buttery Sultana cake adapted from a very old family recipe. My family doesn't like big fruit cakes. However, they love this cake and it is welcome anytime in our house.
Ingredients
- 3 free-range eggs
- 170g of raisins
- 140g of caster sugar
- 225g self-rising flour
- 140g of margarine / butter (at room temperature)
- 1/4 teaspoon lemon extract (optional)
Instructions
First, preheat your oven to 170 ° C (150 ° C for a fan oven or Gas Mark 4) and line a 2 lb loaf pan with parchment paper. Put aside.
Then, in a large bowl, cream together the margarine / butter and sugar until light and fluffy.
Add the eggs one at a time, making sure they are well mixed before adding the next. Add the lemon extract.
Sift the flour and fold gently to create a dough. Add the raisins and toss to make sure they are evenly distributed.
Transfer the dough to your pre-lined pan and bake in your preheated oven for about an hour until it is risen, golden and an inserted skewer comes out clean.
Let cool in pan for a few minutes before transferring to a wire rack to cool completely. Happy Cooking Time.
