1 cup water
225g caster sugar
½ teaspoon almond essence
1 teaspoon vanilla essence
225g plain flour
50g self raising flour
Line and spray a 20cm round cake tin.
Put sultanas and 1 cup water in a saucepan and simmer very gently until most of the liquid has been absorbed. Set aside to cool.
Cream butter and sugar. Add eggs one at a time, beating well after each addition.
Add almond and vanilla essence.
Sift flours and add to mixture alternately with sultanas.
Bake at 160˚C for 1 hour and 10 minutes or until a skewer comes out clean.
While we were in New Zealand over Christmas we drove from Hanmer Springs to Nelson over the Lewis Pass. We stopped for lunch at a bakery and tearooms in Murchison and had this beautiful moist sultana cake. It was so good my husband and son decided to buy an extra piece to eat on the road. So when I arrived back home I researched Sultana cake recipes and this is pretty darn close. It is easy to make and freezes well, so ideal for lunchboxes