Brandy, orange and sultana cake

1 servings

Ingredients

Quantity Ingredient
1½ pounds Sultanas
2 mediums Oranges
¼ pint Brandy
8 ounces Caster sugar
8 ounces Butter
4 larges Eggs
8 ounces Plain flour
2 ounces Self-raising flour

Directions

The day before baking, place the sultanas in a deep bowl. Grate the rind from the oranges, add to the sultanas with the juice squeezed from the oranges (about ¼ pint) and the brandy. Stir well. Leave for at least 12 hours to plump up, stirring occasionally. Grease an 8-in. round cake tin and line with 2 layers of greasedproof paper.

Tie a band of brown paper round the outside of the tin. Cream the butter and sugar, beat in the eggs one at a time and lightly beat in the sifted flours. Fold in the fruit and all its juices. Turn the mixture into the prepared tin and bake at 325F. (merk 3) for about 3 hours. If the top of the cake appears to be getting too brown towards the end of the cooking time, cover with greased greaseproof paper. To test whether the cake is cooked, insert a hot skewer into the centre of the cake. It should come out perfectly clean. If any cake mixture is sticking to it, the cake requires longer cooking. Turn out and cool on a wire rack. Store in an airtight tin.

NB. This is a moist cake and keeps well for 2-3 weeks after baking.

Submitted By JAMES LEAR On 10-06-95

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