Sherry sultana cake

Sherry sultana cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
500g sultanas
190ml water
60ml sweet sherry
250g butter
220g sugar
2 teaspoons cornflour, mixed with 125 ml cold water
3 eggs
225g plain flour
225g self-raising flour
pinch salt
40g blanched almonds

Method

  1. Simmer sultanas in water and sherry until all liquid is absorbed. Cool.
  2. Cream butter with sugar until light and fluffy. Add cornflour mixture and beat well. Add eggs one at a time, beating well after each addition. Sift flours with salt and fold into creamed mixture. Lastly, fold in sultanas.
  3. Turn into 20 cm round or square cake tin lined with baking paper. Arrange blanched almonds on top. Bake in preheated slow oven (150°C) for 1–1½ hours or until a skewer inserted in centre comes out clean.
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