Sultana and Cranberry Fruitcake
"A Big, Moist Cake Perfect for Picnics and Lunchboxes "
Prep Time: 15 - 20 minutes Cooking Time: 45-60 minutes Degree of Difficulty: Easy No Servings: 20
This Sultana and Cranberry Fruitcake is perfect to take on a picnic. Christmas and New Year is holiday time and cakes that are suitable for picnics are always welcome. I usually make it with just sultanas, but decided to try half and half as I was short of sultanas, and we all loved the tangyness of the cranberries. But it is delicious with either cranberries and sultanas or just sultanas. Try it both ways. It makes a big cake, is very moist and quite filling. Serve it plain or with a dusting of icing sugar. A dollop of greek yoghurt might be nice if people want.
I whipped this up to take up to friends for New Year and it disappeared fairly quickly!
I whipped this up to take up to friends for New Year and it disappeared fairly quickly!
Ingredients
450grams (1/2 lb) sultanas
450 grams (1/2 lb )dried cranberries OR 900 grams (1 lb) sultanas 225 grams (½ lb) butter 3/4 cup sugar 3 eggs 2 cups plain white flour 1 teaspoon cream of tartar 1 teaspoon baking soda Lemon essence to taste Method
1) Cover sultanas and cranberries or alternatively just sultanas with hot water, and simmer for 8 minutes.
2)Strain the water and chop the butter into the sultanas. Cool. 3) Beat sugar and eggs together and stir into the cooled sultana mix. 4) Add flour, cream of tartar, baking soda sifted together and lemon essence. Mix well. 5) Prepare an 8 inch (20cm) square cake tin – grease and line base or line with baking paper. 6) Pour the mixture into the prepared tin and level top. 7) Bake in preheated 325oF or 170oC oven for 45 mins - 1hour. 8) Test with skewer. If it comes out clean the cake is cooked. Cover top with tinfoil if it is browned sufficiently before finished cooking. 9) Cool in tin for 10 minutes then turn out onto a rack |
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