Sultana cake

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Step 1

EQUIPMENT: 1x15 cm (6") cake tin OR 1 x 450 g (1lb) loaf tin, greased and lined.

Step 2

OVEN TEMPERATURE: 180°C (350°F) Gas Mk 4.

Step 3

1. Rub fat into flour until the mixture resembles fine breadcrumbs.

Step 4

2. Stir in sugar and sultanas

Step 5

3. Mix milk and egg together and work gently into mixture with a metal spoon.

Step 6

4. Turn this into prepared tin, smooth over the surface and bake in pre-heated oven for approximately 1 hour. Test cake by piercing centre with a skewer, if it comes out clean the cake is cooked.

Step 7

5. Cool on a wire tray.

Step 8

To vary this cake omit sultanas and add the following Date and walnut 50g chopped dates and 50g chopped walnuts Cherry cake 100g chopped cherries Plain fruit cake 100g dried fruit, 1 level teaspoon mixed spice Coconut cake 100g dessicated coconut

Step 9

Use food processor for stages 1, 2 and 3, using slow speed for stage 3.

Step 10

Will freeze for up to 2 months.