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Sultana Cake
Baking from the Edmonds cook book
Ingredients
2 cups sultanas
250 g butter, chopped in small pieces
2 cups sugar
3 eggs, beaten
1/2 teaspoon lemon essence or almond essence
3 cups Edmonds plain baking flour
1 1/2 teaspoons Edmonds baking powder
Method
Put sultanas in a saucepan
Cover with water
Bring to the boil then simmer for 15 minutes
Drain thoroughly
Add butter
In a bowl beat sugar into eggs until well combined
Add sultana mixture and essence
Sift flour and baking powder together
Mix sifted ingredients into fruit mixture
Spoon mixture into a greased and lined 20 cm square cake tin
Bake at 160°C for 1-1 1/4 hours or until an inserted skewer comes out clean
Leave in tin for 10 minutes before turning out onto a cooling rack
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