Boiled Sultana Cake

Name: Boiled Sultana Cake
Total time: 2400 s
Yield: 8 Servings
Cuisine: British
Ingredients: 1 cup Dried Sultanas; 125 g Butter *cut into small cubes; 1/2 cup Caster Sugar; 1/2 cup Water; 1 pinch Salt; 1 teaspoon Vanilla Extract; 1 tablespoon Rum OR Brandy *optional; 3 Eggs *whisked; 1 & 1/2 cups Self-Raising Flour *sifted

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very basic Sultana Cake, that our Grannies used to make. A little bland, but very comforting, and you would want a nice cuppa with it. To make this cake, you need to boil Sultanas first, so that Sultanas become soft and juicy. Then you add Eggs and Flour. It’s very easy to make.

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

8 Servings

1 cupDried Sultanas
125 gButter *cut into small cubes
1/2 cupCaster Sugar
1/2 cupWater
1 pinchSalt
1 teaspoonVanilla Extract
1 tablespoonRum OR Brandy *optional
3Eggs *whisked
1& 1/2 cups Self-Raising Flour *sifted

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Steps

40 minutes

1

Preheat oven to 170℃. Line a cake tin with baking paper. *Note: I used 18cm x 27cm Cake Tin. Please use a similar size tin. 20 to 22cm Square Tin would be good
2

Place all ingredients except Eggs and Flour in a saucepan, bring to the boil, and simmer for a few minutes. Set aside until slightly cooled.
3

Transfer the mixture into a mixing bowl. The mixture is still warm, but not hot. Whisk in Eggs gradually and mix well. Add sifted Self-Raising Flour and mix until smooth.
4

Pour the mixture into the prepared cake tin and bake for 30 minutes OR until cooked through.
5

Carefully transfer to a wire rack and cool. *Note: It’s a good idea to serve this cake with whipped Cream, OR you may wish to drizzle with Icing that can be made with 30g Icing Sugar and 1/2 tablespoon Milk.