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Cherry sultana cake
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Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Indulge in a slice of scrumptious fruit cake for a well-deserved afternoon treat!
Ingredients:
  • 125g butter, at room temperature, cubed
  • 340g (2 cups) sultanas
  • 100g (1/2 cup, firmly packed) brown sugar
  • 52.80 gm orange marmalade
  • 60ml (1/4 cup) rum or brandy
  • 115g (3/4 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 190g (1 cup) red glace cherries, quartered
  • 2 eggs, lightly whisked
Instructions:
  • In a medium saucepan over low heat, combine butter, sultanas, sugar, marmalade, and rum or brandy. Stir and cook for 5 minutes until the butter melts (avoid boiling). Let it cool for 45 minutes before using.
  • Preheat your oven to 150°C. Prepare your loaf pan with a durable double layer of brown paper and a single layer of non-stick baking paper, ensuring a 5cm overhang on each side for easy removal later.
  • Pour the flours through a sifter into a bowl.
  • Gently fold the cherries and eggs into the butter mixture using a wooden spoon. Gradually add the sifted flours in two portions, stirring well after each addition until fully combined.
  • Pour the batter into the pan and bake in the preheated oven for 1 ½ hours or until a skewer inserted in the center comes out clean. Remove from the oven and tightly cover the cake (while still in the pan) with foil, then wrap the pan in a tea towel. Allow the cake to cool completely for 8 hours or overnight.

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