I have very fond memories of Nanas baking. Her kitchen cupboards were invariably stocked with freshly baked cakes, biscuits and slices. Her sultana cake was one of my favourites – it’s a deliciously light alternative to a heavy fruit cake and smells gorgeous. After a few days as it stales, it is yummy heated slightly and served with warm custard.
- 200g butter
- 1 cup of caster sugar
- 4 eggs (at room temperature)
- 2 cups of plain flour
- 2 teaspoons of baking powder
- Pinch of salt
- 2 cups of sultanas or mixed dried fruit
- 1/2 teaspoon almond essence
- Turn oven on to 170°
- Grease and line a cake tin or long loaf tine
Put the fruit into a bowl and cover with boiling water, soak for 10 mins.
Using a cake mixer, cream (beat) the butter and sugar until soft and fluffy. Add the eggs one at a time, mixing well. The add the almond essence. Drain the fruit well, it should be plump.