Anne's Recipe - Mum's boiled Sultana cake - 15 Feb
MUM'S BOILED SULTANA CAKE - A Simple Forgotten Favourite
This cake has stood the test of time, as it was religiously made
once a week and posted by a Mum to her son who was in the N.Z
Territorial Army at Waiouru during the 1960's.
Each slice of cake can also be enjoyed uniced, with a wedge of
mature cheddar cheese - it counteracts the sweetness of
the cake and is an old Yorkshire custom.
1 kg sultanas
zest and juice 1 orange
1 teaspoon vanilla essence
225g butter - softened
1 cup sugar
3 large eggs
2 3/4 cups flour
2 teaspoons baking powder
Lightly grease and line with baking paper a 25cm square cake
tin. I used an expanding tin.
Into a large saucepan, pour 3 cups of water over sultanas.
Bring to the boil, simmer uncovered for 2 minutes. Pour into
a sieve. Drain well. Return to pan. Add zest, juice and
vanilla. Set aside to cool. Into a large bowl cream
butter and sugar until light and fluffy. Beat eggs into
creamed mixture one at a time. Make sure mixture is well
beaten before adding the next egg. Sift flour and baking
powder over cold sultanas. Stir to combine then carefully
fold through creamed mixture. Spoon into prepared tin.
Cook at 180C for 1 to 1 1/4 hours. You may need to cover top
during cooking to prevent burning. Top with a thick layer of
Buttery Lemon Icing. Use extra lemon zest to garnish along
with silver cachous.
Buttery Lemon Icing
175g softened butter (make sure it's soft and glossy - not
melted.)
3 cups icing sugar
zest 1 lemon
3 tablespoons juice
Using an electric beater, cream all ingredients together until
light and fluffy. Use as required.
