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. 

Ingredients:

• 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  

 

Method:

• 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.

 
In a separate bowl, sieve the flour together with the salt and baking powder. Add to the creamed mixture, along with the drained fruit and fold it together using a wooden spoon or spatula. 

 
Pour the mixture into the lined cake tin. By greasing the tin first, the greaseproof paper will then stick to the tin neatly as shown below. 

 Bake for 50 – 60 minutes or until the cake is golden brown, and when a skewer inserted into the centre of her cake comes out completely clean.