classic sultana cake | perfect with a hot cuppa

“…brown paper packages tied up with string, these are a few of my favourite things”.

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Charlotte loves The Sound of Music just as much as I did growing up (and still do for that matter). On the other hand, Cork Daddy isn’t in to old movies. Instead favouring the action packed blockbuster with all the bells and whistles and latest technology. I guess you could say he’s a Daniel Craig man whereas I’m more of a Roger Moore gal myself.

Sometimes it is just the simple things in life that make us the happiest though wouldn’t you agree? Take the classic sultana cake for example. The ultimate ‘cup of tea’ cake, why not make one just in time for the weekend and invite someone round for morning tea. You could also cook one of these for a friend and leave it on their doorstep wrapped up in brown paper. Doing something nice for someone else is the best form of exercise in my opinion. It’ll make you feel a million dollars.

Now there are so many fruit cake recipes out there. Boiled fruit cakes, puddings that take months to prepare, some that call for sultanas, dates, raisins, craisins, you name it. They’ve got it. But this recipe is basically just a little butter cake with some tarni’s thrown in. (And if your kids are anything like mine, they’ll pick the sultanas out anyway).

It’s such an easy recipe and the base cake mix can be adapted to suit you. Try adding cocoa to turn it in to a choccie cake, or replace the sultanas with some apple or fresh berries if you have them handy. Play around with it. You can make this in a square, round or loaf tin – it really doesn’t matter.

If I was rewriting the song – I’d have to throw in a piece of this cake with a hot cup of tea to sit alongside the schnitzel with noodles and warm woollen mittens. Just whatever you do, make sure you have some butter to smear over a slice.

Talk about one of life’s simple pleasures.

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classic sultana cake

4 x tablespoons of butter (I soften mine in the microwave for this recipe)
2/3 cup of sugar
2 x eggs
1 x teaspoon of vanilla essence
2 x cups of self raising flour
3/4 cup of milk
A good overflowing cup of sultanas
Lemon rind

  • Line a small square cake tin with baking paper and preheat the oven to 180℃.
  • Using a stand mixer, beat the butter until creamy and then gradually add the sugar, whilst continuing to mix, until all combined.
  • Add the vanilla and two eggs, continuing to beat after each addition until combined.
  • Take the bowl from the stand mixer as the next part of the process – you want to do by hand. Add half of the flour and half of the milk and gently fold it in. Add the rest of the flour and milk until all mixed through.
  • Fold in the sultanas and lemon rind.
  • Bake for 30 – 40 minutes or until a skewer comes out clean once inserted.
  • Let cool on a wire rack.

Serve warm with butter and a hot cup of tea.

Lo’s tips

  • This cake tastes best straight from the oven but can also be stored in an airtight container for a couple of days. If you’re eating this cake on the second or third day after making it – zap it in the microwave to waken it up a bit before smothering it in butter. It does wonders.

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If you make this sultana cake, please leave your comments below. xx

 

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