Name: Cherry and sultana butter cake
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 250 gram butter, softened; 1 teaspoon vanilla extract; 1 cup (220g) caster sugar; 3 eggs; 1 1/4 cup (185g) plain flour; 1 cup (150g) self-raising flour; 1/3 cup (80ml) milk; 1 cup (160g) sultanas; 3/4 cup (150g) coarsely chopped red glacé cherries; 1 cup (160g) icing sugar; 3/4 cup (60g) desiccated coconut; 1 egg white; pink food colouring

Ingredients

250 gram butter, softened

1 teaspoon vanilla extract

1 cup (220g) caster sugar

3 eggs

1 1/4 cup (185g) plain flour

1 cup (150g) self-raising flour

1/3 cup (80ml) milk

1 cup (160g) sultanas

3/4 cup (150g) coarsely chopped red glacé cherries

1 cup (160g) icing sugar

3/4 cup (60g) desiccated coconut

1 egg white

pink food colouring

Method

1.Preheat oven to 180°C. Grease a deep 22cm round cake pan and line with baking paper.

2.Beat butter, extract and sugar in a medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. In two batches, stir in sifted flours and milk. Stir in sultanas and cherries.

3.Spread mixture into pan and bake about 1 hour. Stand 5 minutes; turn, top-side up, onto wire rack to cool.

4.Meanwhile, to make coconut frosting, sift icing sugar into medium bowl. Stir in coconut and egg white until combined; tint lightly with pink colouring.

5.Top cake with coconut frosting.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook