Easy Sultana Cake
Perfect with Hot Tea!
8 oz/250 gm butter
1 cup sugar
3 tb maple syrup
3 cups sultanas (ideally soaked overnight in sherry or brandy)
2 cups self raising flour
How to make the cake:
Before you do anything else, turn on the oven to preheat at 360F/180C.
In a saucepan, melt the butter.
Pour in the sugar and maple syrup and stir till the mixture becomes thick and well combined. You'll see how it starts off with a layer of separated oils from the melted butter but as you keep combining, the mixture thickens and holds together.
Toss in the remainder of the ingredients and mix till it is combined without any white floury bits.
Pour the batter into a flexible silicone cake mold.
Bake at 360F/180C for 35 - 40 minutes till the cake tester comes out clean.
To make the icing:
1 1/2 cups of icing sugar
2 tb water
I make the icing in the measuring cup to save on washing up.
Stir the water into the icing sugar and keep stirring till it is all well mixed in. If you'd like to add more liquid, do so but only a little at a time. The mixture goes runny very quickly.
Apply the icing on the cake only when it is completely cooled, and if you wish, scatter some extra sultana over the top.
I like this cake recipe with sultana fruit because it is not too sweet and I like the natural sweetness from the sultana fruit and maple syrup.
If you're new to cooking and would like to see each step of the process, just click on the button to take you to the photo tutorial.