🌺 Sherry Sultana Cake 🌺
| Servings | Prep Time |
| 1cake | 20minutes |
| Cook Time |
| 1 1/2hours |
|
|
Ingredients
- 500g sultanas
- 227g butterat room temperature
- 1cup caster sugar
- 1 1/4cups S.R. flour
- 1 1/4cups plain flour
- 3/4cup water
- 1/4cup sherry
- 3 eggs
- 1dsp cornflour
- pinch of salt
- 1/2cup coldwater
- whole blanched almondsto decorate
Instructions
- Grease and line an 8inch cake tin with foil
- Place the sultanas, sherry and ¾ cup of water in a medium saucepan. Bring to the boil (with the lid on), then gently simmer until all the liquid has been absorbed. Leave to cool completely. If I’m in a hurry, I sometimes spread the sultanas on a plate to cool quickly.
- Cream the butter and sugar with an electric beater until light and creamy. Dissolve the cornflour into the ½ cup of water and add to the creamed butter.
- Add the eggs one at a time beating well between each. At this stage, the mixture will appear to be a little split but will come together once the flour is added.
- Sift the flours and pinch of salt together and mix into the butter by hand using a strong, metal spoon. Then gently fold in the sultanas.
- Pour into the prepared cake tin and smooth over the surface. Decorate with the almonds around the edge and bake at 150° conventional or 130° fan forced oven for approximately 1½ hours or until a skewer comes out clean when tested in the centre of the cake.
- Leave to cool in the cake tin for 20 minutes then turn onto a wire rack and remove the foil to cool completely
Recipe Notes
