There's something so comforting about a sultana cake, don't you think? It's the kind of cake you'd find on a CWA stall, or cooling on the bench at your Nana's. It's one of my favourite cakes to make and to eat, along with butter cake.
Like all of my baking, this cake is made with 100% whole Spelt flour and is refined sugar free. Never fear though, classic cake lovers, it still has that tradition taste, and with a hint of brandy it has the most beautiful aroma.
This cake keeps well, freezes well and is great for picnics and packed lunches.
Spelt Sultana Cake
2/3 cup Rapadura
1/2 tsp Vanilla
1 & 1/2 cups Sultanas
1 & 1/2 cups plain Spelt flour
1/2 cup self-raising Spelt flour
2 tblsp Brandy or Rum
1. Preheat oven to 160ºC and line your cake tin with baking paper
2. In an electric mixer, cream butter and rapadura until light and fluffy. Add eggs one at a time and beat well for 2-3 minutes. Add vanilla and sultanas and mix. Fold in flours and brandy
3. Spread mixture evenly in prepared tin and smooth the top with a spatula. Bake for 20-35 mintues or until a skewer inserted in the middle comes out clean
4. Leave to cool in the tin for half an hour before turning out onto a wire rack to cool completely
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