Sul­tana Loaf Cake

Serves 6-8, Prep 20 mins, Cook 55 mins

New Idea - - Food -

150g un­salted but­ter, chopped,

at room tem­per­a­ture ¾ cup caster sugar 1 tsp vanilla ex­tract 3 eggs, at room tem­per­a­ture 1 cup sul­tanas 1½ cups self-rais­ing flour 1/ cup but­ter­milk

3

1 Grease a 12cm x 22cm medium loaf pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 5cm above pan edges. 2 Beat but­ter, sugar and vanilla in a small bowl of an elec­tric mixer un­til light and fluffy. Beat in eggs, one at a time, un­til well com­bined. Mix­ture may look cur­dled at this stage. Trans­fer to a large bowl. 3 Toss sul­tanas in flour. Add to but­ter mix­ture with but­ter­milk in two batches, fold­ing un­til com­bined. Spoon into pre­pared pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 55 min­utes, or un­til a skewer in­serted into cen­tre comes out clean. Re­move. Stand in pan for 20 min­utes. Turn out onto a wire rack to cool. 5 Serve cut into slices.

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