Monday, 19 April 2010

Sultana Fruit Cake recipe

This recipe was my first attempt at making a fruit cake in my newly purchased loaf pan. It’s really easy to make and turned pretty good. My gran loved it and it also freezes really well once cooled. It actually tastes better a few days later and becomes easier to slice.

1 egg
1 cup of sugar (light brown used about 150g)
1 cup of water (about 210ml)
2 cups of sultanas (200g)

2 cups of self raising flour (just less than this about 200g)
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon mixed spice
½ teaspoon bicarbonate of soda

½ teaspoon baking powder

3 oz butter/margarine

Preheat oven to 160 degrees – lightly grease the loaf tin with butter or low fat spray.
In a large saucepan bring to the boil over a medium heat the sultanas, water, sugar, butter and spices. This should take about 5 minutes until bubbling.
Leave to cool until lukewarm then add the lightly beaten egg, bicarbonate of soda, baking powder and flour.

Mix well then add to prepared loaf pan. Bake in the oven for 45 – 60 minutes or until a skewer/ knife comes out clean (probably takes about 50 minutes).Cover and store for a few days before serving – wrap in foil or airtight container.
Can also be served with butter, jam or Nutella – Yum ! Yum !

Please bear with me on the photograph front  - I'm going to try learn how to take better photos!

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