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For the love of eating : Sultana Cake

This recipe is a good one.  We've been using it in my family for years.  It's great for kids, is stays moist for days, has no added sugar and freezes well.  Win!

It requires:
2 cups cold strong black tea (I used three tea bags)
2 cups sultanas (we probably used slightly more, as we are big tana fans)
2 cups wholemeal self-raising flour
2 eggs
Easy, huh!

Mix tea and sultanas and allow to soak for 2-3 hours (you could soak overnight if you wished).  I kept the tea bags in the soaking mixture during this time.

Add beaten egg and flour.

Pour into a greased and lined loaf tin.  Bake at 200C for 45 minutes.

Serve with a scraping of cream cheese (or ricotta) and a nice cup of tea or milk.

The above is the original recipe, but today I also had two very ripe bananas I needed to use so I mashed them up and put them in at the same time as the flour and eggs.

The recipe also makes a fairly large loaf.  You could easily half the quantities for a smaller loaf.

And as you can see from the little hands, it's a great one for the little ones to help with.

We'd love to hear what you think!

Amelia x

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