Sultana Tea And Ginger Cake Recipes

Steps:

• Preheat oven to 180°C
• Grease or line a 9 x 9 cake tin.
• Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.
• Drain, then beat in the 250g butter.
• Beat the sugar and eggs until well combined then add the sultana mixture.
• Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
• Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.
• Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.
• Drizzle over the cake.

Steps:

• Pre-heat oven to 170c, butter and base line a cake tin.
• Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
• Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
• Make a well in the center of the dry ingredients, and add the milk.
• Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
• Bake in center of oven for 1 hour 40min. Until well cooked.
• Turn out onto wire rack.

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.