Prep 5 mins
Cook 1 hr 45 mins
Mmmm a lovely moist cake! I've been baking this one for years, a guaranteed winner every time.
Make and share this Old Fashioned Boiled Sultana Cake recipe from Food.com.
- Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes.
- Allow to cool.
- Add the eggs one at a time, then sifted flours and baking powder.
- Mix, pour into a lined 7" x 8" (18 x 20cm) square tin.
- Bake at 180 celcius or until a skewer comes out clean.
This is certainly the kind of cake that you can keep around for a few days (if it doesn't get eaten before that!), 'cause it seems to taste better & better the longer it ages! Another time I'd like to have a side of vanilla sauce for those who'd like to try it that way! Thanks for sharing! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
I made this using butter in place of the margarine and used seedless raisins for the sultanas and reduced them to about 1 3/4 cups. This cake requires minimal work and minimal clean up. I cooked this in an 8x8 inch pan. It was topped with Lemon Sauce.
DH started his day with coffee, raisin cake that was still warm from the oven and a smile. I cut the raisins to 1 1/2 cups and there is still a generous amount. I had no self-rising flour so I used plain and added 1 tsp of baking powder for a total of 1 1/2. As DH isn't a fan of "plain" cakes I made a glaze using orange juice, a bit of the water the raisins were simmered in and powdered sugar for the top of the cake. It was a hit and I have little doubt that it will be gone before his breakfast tomorrow. Thank you Stardustannie for a simple cake that like an old friend the first time you make it.