I’ve made this cake A LOT. In fact, it was one of those things that I made intensely in the beginning, three times in a row with tweaks, to try and get it perfect. It’s a lovely cake. I made it originally for Adam’s father, Jim, who loves sultana cake, and now it’s kind of a family challenge to see if we can improve it. (Brandy definitely improves it!)
Ingredients 8
400 g sultanas
125 ml brandy
250 g butter
200 g caster sugar
4 free-range eggs
1 tsp vanilla extract
250 g plain flour, sifted
100 g self-raising flour, sifted
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Method 5
Put the and in a bowl or jug to soak together for about an hour.
Preheat your oven to 160°C (320°F). Grease and line a 20 cm (8 in) cake tin.
Cream the and . Add the , one at a time, beating well after each addition. Add the .
Sift the and together, and add to the mixture alternately with the sultana/brandy mix.
Once combined, pour into the prepared tin and bake for 1 hour 10 minutes, or until a skewer inserted in the centre comes out clean.
