Cherry sultana loaf
Buttery loaf cake with glacé cherries and sultanas. Makes 15 slices
A 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
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 2: Cream the 4 ½ oz butter and 3 ½ oz sugar until light and fluffy.
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.
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