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Post by Chuckles on Jul 13, 2009 10:09:10 GMT
This really is the best I've ever tasted, so moist and yummy I could honestly eat the whole slab ;D It was in our village mag and my MIL is a cake baker and made one for us, deeeeeelish ;D I hope she soon makes another ;D
1lb Sultanas
12oz Castor Sugar
12oz seived Plain Flour (yes plain)
8oz Butter
3 Eggs
2 teaspoons baking powder
2 teasponns almond essence
Preheat oven 160c/325f/gas mark 3
Grease an 8x12" roasting tin and line with greasproof paper
Place sultanas in a pan and cover with water, bring to the boil, cook for 5 mins then drain off water.
Melt the butter in a pan and add the sultanas.
Mix the eggs, sugar and essence and add to the sultanas and butter.
Finally add the seived flour and baking powder.
Pour the mixture into the prepared tin and bake for 1 1/4 hours.
Test with a skewer or needle.
Leave in the tin for 5 minutes then cool on a wire rack.
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Post by Tig on Jul 13, 2009 11:27:20 GMT
That sounds yummy Chuckles, I'll give it a whirl later in the week  x Tig |
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Post by isabella on Jul 13, 2009 15:19:26 GMT
Sounds yummy - I might make one for Open Day ;D
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Post by Auricula on Jul 13, 2009 21:55:52 GMT
Sounds really yummy - I'll have a slice each from Isabella and Tig and let you know which was the best ( as I'm out of action and can't bake) ;D ;D
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Post by Jasmine on Jul 15, 2009 18:02:57 GMT
That sounds really yummy - I'm going to try that in the holidays when I have time to bake...and clean...and stuff!
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Post by Chuckles on Jul 15, 2009 18:34:04 GMT
Well I hope you all enjoy it. OH has just come back from his mums, no cake though  ;D Jasmine I'd make the cake first, then at least you can sit and enjoy a piece after doing the cleaning and stuff, or even in between ;D |
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Post by Jasmine on Jul 15, 2009 20:27:30 GMT
Send him back Chuckles ;D
I think you're right - cake first - the cleaning can wait ;D
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Post by Tig on Jul 15, 2009 22:49:18 GMT
Bought the almond essence today, it was the only ingredient I was short of, so Friday morning I reckon beckons ;D
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Post by isabella on Jul 16, 2009 12:29:16 GMT
Well I'm going to make one this afternoon - just a practice one ;D Than I will have to eat it ,won't I ;D |
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Post by Chuckles on Jul 16, 2009 14:21:02 GMT
Oh Pam  I'm just having a cuppa and a piece of that cake would go down a treat with it ;D It's lovely with a bit of butter on, not that it needs it I just love butter on fruit cake ;D |
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Post by Tig on Jul 16, 2009 18:30:20 GMT
How did the test run go Pam? Any left???  |
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Post by isabella on Jul 16, 2009 19:53:49 GMT
The cake turned out really well and its YUMMY ;D I have eaten 2 pieces  ;D I am going to make another one for Open Day I made the cake in my deep round tin and sprinkled the top with some demerara sugar before baking Thankyou for posting the recipe Chuckles ;D  |
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Post by Chuckles on Jul 16, 2009 19:59:49 GMT
It looks yummy too I'm dribbling just looking at it ;D So glad you like, I bet you have another piece before the night is out |
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Post by Tig on Jul 18, 2009 13:35:13 GMT
I made one this morning! Hardly any left now, the family thought it was superb, even the Grandkids loved it ;D Please thank your MIL for sharing this wonderful recipe, and thanks to you for posting it! It was a doddle to make too  x Tig |
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Post by Ladygardener on Feb 1, 2013 19:10:57 GMT
I'm going to try this tomorrow.
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Post by Auricula on Feb 2, 2013 18:26:41 GMT
Looks a good recipe and your cake looks great Ladygardener. I use metric measures though and only have metric weights so I'll have to find a conversion chart
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Post by Ladygardener on Feb 2, 2013 18:29:22 GMT
My scales convert so I was lucky enough. Instead of using water to soak and heat the fruit for 5 mins, I used a cup of Italian coffee, nice and strong. It adds a certain richness but does'nt make the cake taste of coffee. It was delicious Auricula, I was thinking you'd like it. I've left some in the coffee shop. |
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Post by Auricula on Feb 2, 2013 18:33:21 GMT
Ooh, thanks Ladygardener it does sound up my street, especially with the coffee tip
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Post by Ladygardener on Feb 2, 2013 18:35:06 GMT
It was a tip I read somewhere and thought I'd give it a go. I'm delighted with the result.
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Post by Auricula on Feb 2, 2013 18:35:40 GMT
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Post by Geranium on Feb 3, 2013 8:01:55 GMT
I shall write this one down now I'm in cake-making mode! Thanks, Chuckles if you look in. Thanks to all the testers, too!  |
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Post by Chuckles on Feb 10, 2013 22:06:36 GMT
I shall write this one down now I'm in cake-making mode! Thanks, Chuckles if you look in. Thanks to all the testers, too! How spooky you should bring this thread back Geranium. My MIL who the recipe originated from sadly passed away 3 yrs ago this May and FIL passed this last July, we've just been clearing the house and when doing the kitchen I came across the tins MIL used to bake this cake in. I've brought them home with the intention of maybe having a go, I'm not a baker but at least I now have the equipment and the recipe |
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Post by Geranium on Feb 11, 2013 16:04:58 GMT
Good luck with your cake-making! I know it's not very good for our waistlines, but hey - we're enjoying the cakes I'm making, and so are our workmen. |
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;D
I'm just having a cuppa and a piece of that cake would go down a treat with it ;D It's lovely with a bit of butter on, not that it needs it I just love butter on fruit cake ;D
;D
