Quick & Easy

Sultana cake

Moist and buttery.
Boiled sultana cake



1.Grease deep 23cm round cakepan, line base with greasepaper.
2.Place sultanas in bowl, add enough hot water to cover; cover bowl, stand 2 hours.
3.Drain sultanas, spread sultanas on tray covered with absorbent paper or tea-towel; cover, stand overnight.
4.Have butter at room temperature. Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined.
5.Transfer mixture to large bowl, stir in sifted flours, sultanas and brandy in two batches.
6.Preheat oven to 150°C (130°C fan-forced). Spread mixture into prepared pan; bake about 1¾ hours. Cover cake, cool in pan.

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