120g glacé cherries
180g caster sugar, sifted
1 teaspoon rum essence, or vanilla extract
150g plain flour
100g self-raising flour
40ml (2 tablespoons) milk, at room temperature
1. Preheat oven to 180°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin. Sift both flours and set aside. Place sultanas in a saucepan and add sufficient cold water to just cover the sultanas, bring to the boil, then lower heat and simmer for 5 minutes. Drain and rinse under cold water, drain again in a colander until cool before using.
2. Beat softened butter and sugar together in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Mix in essence.
3. Lightly fold in 1/2 of the flour mixture and then mix in the milk until just combined. Fold in the rest of the flour mixture until well combined. Finally add drained sultanas and glacé cherries, stirring through thoroughly.
4. Spoon mixture into the prepared tin and smooth the top. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the centre comes out clean.
5. Remove cake from oven and let it stand for about 10 minutes. Turn out and let cool on a cooling rack. Best if left for 12 hours before slicing and serving.
Plain Sultana Cake
Omit glacé cherries, and use 300g sultanas.
Taste: Delicious old fashioned fruit cake
Consume: Best within one week
Storage: Keep in airtight container
Recipe Reference(s): ‘Plain Sultana Cake’ by Australian food writer, Maureen Simpson