Sultana Cake

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• 500 g sultanas
• 250 g butter
• 1 1/4 cups caster sugar
• 2 teaspoons lemon juice
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla essence
• 3 eggs
• 2 cups flour
• 1/2 cup self-raising flour
• 1/4 cup milk
• 1/2 cup mixed candied peel

Recipe

• 1 preheat the oven to 180°c
• 2 place sultanas in a saucepan and just cover with water.
• 3 bring to the boil then simmer for 5 minutes. drain and cool.
• 4 mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence.
• 5 add the eggs one at a time, beating well after each egg.
• 6 add the both of flour and milk, then stir in the sultanas and candied peel.
• 7 pour into a well greased 21-23 cm square cake tin with the base lined with baking paper.
• 8 bake for 1 hour then reduce the temperature to 160°c and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
• 9 cool in the tin and store in an airtight container. fruitcakes like this are best left for 12 hours before slicing.