Cherry sultana loaf
Buttery loaf cake with glacé cherries and sultanas. Makes 15 slices
BritishA classic buttery loaf cake dotted with glacé cherries and sultanas, perfect sliced at tea time. Toss the fruit in a little flour so it stays spread through the cake. Contains egg.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 15
Ingredients
- 4 ½ oz buttersoft
- 3 ½ oz sugar½ cup
- 3 eggsbeaten
- 7 oz self-raising flour1½ cups
- 3 ⅛ oz plain flour¾ cup
- 5 ½ oz glacé cherries¾ cup, chopped
- 4 oz sultanas¾ cup
- ¼ cup milk¼ cup
- 1 tsp vanilla essence
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 325°F (275°F fan). Line a 21 × 11 cm loaf tin with baking paper.
Step 3: Add the 3 eggs a little at a time, beating well after each addition.
Step 4: Toss the 5 ½ oz glacé cherries and 4 oz sultanas in a spoonful of the flour. Fold in the 7 oz self-raising flour, 3 ⅛ oz plain flour, fruit, ¼ cup milk and 1 tsp vanilla essence to make a soft mixture.
Step 5: Pour into the tin and bake for 1 hour. It is done when well risen, springy when pressed with a fingertip and a toothpick comes out clean. Try not to open the oven door during baking.
60 minStep 6: Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. Cut into slices and serve at tea time.
Nutrition per serving
- Calories
- 225 kcal
- Protein
- 4 g
- Carbs
- 35 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cherry sultana loaf take?
- About 80 minutes in total: 20 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Home-made golden syrup
A home-made stand-in for golden syrup, from sugar caramelised until amber and boiled with water to a two-thread syrup. Use it in any recipe that needs golden syrup, such as flapjacks, biscuits and treacle tarts.
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Perfect for:Tea-time