Name: Sultana cake
Cook time: 120 min
Total time: 120 min
Yield: 12
Ingredients: 3 cup (500g) sultanas; 250 gram butter; 3/4 cup caster sugar; 5 eggs; 2 1/2 cup plain flour; 1/4 cup self-raising flour; 1/4 cup brandy

Ingredients

3 cup (500g) sultanas

250 gram butter

3/4 cup caster sugar

5 eggs

2 1/2 cup plain flour

1/4 cup self-raising flour

1/4 cup brandy

Method

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.

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.

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