Bennett's Sultana Cake
This recipe is taken from
an oral recount of my wife's Mum's Mum - a madeira/genoa-like butter cake with
tons of plump sultanas.
The flavour is enhanced
by the boiled sultanas - the boiling seems to get rid of some of the sweetness
and plumps up the fruit making it even yummier. You can boil the sultanas in
Earl Grey Tea for an even yummier taste sensation (Gran would disapprove of
this variation - in this instance she would have been wrong tho).
I don't usually like fruit
cake - this one is nice though.
Ingredients are in imperial
measures as Grandma Bennett never could get the hang of kilomotors and centi-doodads
- 1 lb of Sultanas
- 8 oz Butter at room temp
(margarine will do, but is not as nice)
- 1 ½ cups Sugar
(or less if you are worried about this)
- 1 tsp Vanilla
- 3 Eggs
- 2 ½ cups Plain
- 1 tsp Baking Powder
- pinch salt
- Cover sultanas with water
in saucepan and boil gently for 5 minutes, drain and cool.
- In a large bowl, cream
butter and sugar with the vanilla, then add eggs one at a time, mixing well
in between each addition.
- Mix the flour, Baking
Powder and salt into the sultanas and then add this to the butter-egg mixture,
mixing until combined.
- Place batter into a greased,
floured and papered tin (8 inch square or 2 loaf tins)
- Bake in a moderate oven
for 30 minutes and then a slow oven for 1 hour. Leave in tin until it is cold (this helps it stay moist).
- Eat and enjoy
- Glace Cherries could
also be added to this cake for extra twang but is is really nice with a cup
of tea after a long day.
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