Farmhouse sultana cake

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• ANNA

  01 August 2011

  ANNA rated this recipe

  

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• Crimp

  07 September 2011

  Crimp rated and commented on this recipe

  

  What size is the cake tin (round or loaf) - very important!! I doubled the ingredients to make 2 cakes and they were HUGE!! I put the egg in with the milk as a guess. I will decrease the ingredient amounts to get it to fit an 8" round tin as it tastes good.

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• Harry's mum

  27 November 2011

  Harry's mum rated and commented on this recipe

  

  I baked this cake today and agree that it is fantastic, it was so tasty! The previous review helped me, (thanks for that!) so I thought I'd add a quick one. I chose a 9" round springform tin and the cake filled it well. I cooked it at 160 degrees on the middle shelf of a fan assisted oven, but only for 50 minutes. (1hr 40 would have seen it burnt and dried out). I always use Olivio in my cakes, as I think it makes a difference to the texture. The mixture looked grainy when it went in, but it came out light and moist and just yummy. Hope this helps you, I'll be baking it regularly!

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• Imo2

  19 December 2011

  Imo2 rated this recipe

  

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• Maggie

  24 February 2012

  Maggie commented on this recipe

  I am in the process of making this cake and I am sure it will be great but did you notice that under the method of making the cake there is no mention of when you add the egg. I am sure you add it with the milk but if it gets omitted it would make a huge difference to the outcome. Maggie

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• anne gwynne

  07 July 2012

  anne gwynne commented on this recipe

  A really lovely cake. I gave one of mine away and was told that it was so good it wouldn't last long. Now a firm favourite and so easy to make.

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• Trampygranger

  20 July 2012

  Trampygranger rated and commented on this recipe

  

  It was just a bit on the dense side for my liking, nice flavour though! I have also made this with some orange rind.

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• Apple Pie

  24 November 2012

  Apple Pie commented on this recipe

  Made it with all plain flour as I had no wholemeal. It was easy and the result light enough - but I found the flavour quite bland. I have better recipes. I made it in two 2lb loaf tins - baked for 50 mins.

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• Apple Pie

  24 November 2012

  Apple Pie rated this recipe

  

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• WebleyWonder

  23 January 2013

  WebleyWonder rated and commented on this recipe

  

  I used margarine and added the egg with the milk. Divided the mixture between two large, lined and buttered loaf tins. Cooked for 160 degrees for 1hr 10 mins. Perfection! Yummy warm with custard or sliced cold and buttered!

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• caroline

  04 May 2013

  caroline commented on this recipe

  Mm no mention of putting in the egg . Take it goes in with the milk?

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Ingredients

• 8oz plain flour
• 1 level tsp bicarb of soda
• 2 level tsp mixed spice
• 8oz plain wholemeal flour
• 6oz butter
• 8oz soft brown sugar
• 8oz sultanas
• 1 egg, beaten
• 300ml 1/2 pint milk

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Difficulty and servings

Makes 18 slices

Preparation and cooking times

Ingredients

• 8oz plain flour
• 1 level tsp bicarb of soda
• 2 level tsp mixed spice
• 8oz plain wholemeal flour
• 6oz butter
• 8oz soft brown sugar
• 8oz sultanas
• 1 egg, beaten
• 300ml 1/2 pint milk

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