Old Fashioned Boiled Sultana Cake

"Mmmm a lovely moist cake! I've been baking this one for years, a guaranteed winner every time."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Tulip-Fairy photo by Tulip-Fairy
photo by Tulip-Fairy photo by Tulip-Fairy
Ready In:
1hr 50mins
Ingredients:
8
Yields:
1 cake
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ingredients

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directions

  • 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.

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Reviews

  1. Followed recipe but changed sugar to brown/soft, added 50 grms almond meal, rind of 2 lemons, cooked at 160 fan oven for 55 mins. Think cook time on recipe wrong My recipe delicious
     
  2. 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]
     
  3. Fabulous cake, I reduced the sugar to half a cup. It is easy to make with minimal clean up ( I made it all in one medium saucepan )
     
  4. 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 recipe #21838.
     
  5. 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.
     
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Tweaks

  1. Fab cake... new to the site... wanted a quick and easy cake. This was perfect now make it all the time. Although I foo have the sugar content but then sprinkle a little on top for a crunch
     
  2. 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 recipe #21838.
     

RECIPE SUBMITTED BY

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