Quick & Easy

One-bowl sultana loaf

This plump, sticky fruit loaf is a cinch to make and simply delicious.
ONE-BOWL SULTANA LOAF
8
1H 30M

Ingredients

Method

1.Preheat oven to 150°C/300°F. Grease 15cm x 25cm (6-inch x 10-inch) loaf pan; line base with baking paper.
2.Beat butter, sultanas, sugar, marmalade, egg, sherry and flours in large bowl using a wooden spoon until combined.
3.Spread mixture into pan; decorate top with blanched almonds. Bake about 1½ hours. Cover cake with foil; cool in pan. Brush cold cake with warmed sieved apricot jam.

Store loaf in an airtight container for up to a week.

Note

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