Sultana loaf cake

This is such a simple little recipe that a child could very easily make it and if, once made, you can possibly bear to wait, you'll find it improves with two days' keeping

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to gas mark 4 (350°F) (180°C) twenty minutes before baking time.

Step 2

A very well-greased 2-lb (900 g) loaf tin.

Step 3

Begin by placing the sultanas in a basin and pouring the cold tea on them, then leave them to soak for about five hours, or, preferably, overnight.

Step 4

After soaking, the sultanas will have become large, plump and juicy. Then simply stir the flour, salt and sugar into the sultana mixture. Beat the egg and stir this in too. Don't worry about the absence of fat in this recipe because with the high fruit content it does end up a very moist cake.

Step 5

Now spoon the mixture into the prepared tin, spread it out evenly and bake the cake on the middle shelf of the oven for about 1 hour.

Step 6

Then leave it in the tin for 10-15 minutes before turning out. Cool and store in a tin till needed and serve in slices spread with butter.