Name: Sultana cake
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Ingredients: 3 cup (500g) sultanas; 1/2 cup (125ml) sweet sherry; 1/2 cup (125ml) water; 125 gram butter, chopped; 1 cup (250g) caster sugar; 2 eggs, lightly beaten; 1 teaspoon vanilla essence; 1 1/2 cup (225g) plain flour; 1 teaspoon baking powder; icing sugar, to serve

Ingredients

3 cup (500g) sultanas

1/2 cup (125ml) sweet sherry

1/2 cup (125ml) water

125 gram butter, chopped

1 cup (250g) caster sugar

2 eggs, lightly beaten

1 teaspoon vanilla essence

1 1/2 cup (225g) plain flour

1 teaspoon baking powder

icing sugar, to serve

Method

1.Preheat oven to 150°C. Grease and line a 20cm cake pan.

2.Place sultanas, sweet sherry and water in a large saucepan. Stand for 30 minutes.

3.Bring mixture to the boil and simmer for 8-10 minutes, until sultanas are plump and most of liquid has been absorbed.

4.Add butter and caster sugar. Reduce heat and simmer, stirring until butter has melted and sugar has dissolved. Place base of saucepan in cold water to cool mixture.

5.Stir in eggs and vanilla essence, followed by sifted flour and baking powder.

6.Pour mixture into prepared pan. Bake for 1 hour 40 minutes, until cooked when tested. Dust with icing sugar to serve.

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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.

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