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Beat together the eggs, essence and sugar. Then add in the sultanas. Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together). Stir the flour into the sultana mix. Pour into prepared cake tin and bake for 1 1/2 hours.
#Sultanaspirational. So here’s the recipe. Get on it. KDB says this recipe is just a 2,4,6,8 cake, with sultanas added to it. The cake was called that because the ingredients called for 2 eggs, 4 oz of butter, 6 oz of sugar and 8 oz of flour, half a cup of milk, and you could just mix everything together and bake it for an hour.
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.
170 g Sultanas Instructions Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tinwith greaseproof paper. Set aside. In a large bowl, cream together the margarine/butter and sugar until light and fluffy. Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
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