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Sultana Butter Cake

  • 1serving
  • 1719calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 Oz butter -- softened

  3. 3 Oz caster sugar

  4. 3 Medium eggs -- beaten

  5. 6 Oz self-rising flour

  6. 1 Tsp ground cinnamon

  7. 3 Oz sultanas

  8. Topping:

  9. 1 1/2 Oz butter -- softened

  10. 2 Tbsp demerara sugar

Instructions Jump to Ingredients ↑

  1. Place the butter and sugar in a bowl and beat until pale and creamy.

  2. Gradully beat in the eggs, then fold in flour, cinnamon and sultanas.

  3. Spoon the mixture into a greased and base-lined 7in round cake tin.

  4. Level the surface.

  5. Bake in a preheated oven at 350F for 25-30 mins until risen,golden-brown and firm to the touch.

  6. For the topping, beat together the butter and demerara sugar. Spread themixture over the top of the hot cake (still in the tin). The butter willmelt into the cake, leaving a crispy sugary topping.

  7. Remove the cake from the tin after 20 mins.

  8. This deliciously moist and crumbly cake is best eaten straight afterbaking, preferably while still warm

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