Grandma's sultana cake with lemon icing
9/9/2010
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Ingredients
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| 1½ cups | Sultanas |
| 1 | Orange juice |
| 175 g | Butter, (softened) |
| 1 cup | Brown sugar |
| 1 tsp | Vanilla extract |
| 2 | Eggs |
| 1 tbsp | Golden syrup |
| 1¾ cups | Plain flour |
| 1½ tsp | Baking powder |
| ¼ tsp | Salt |
Lemon icing
| 25 g | Butter, (softened) |
| 25 g | Icing sugar |
| 2 cups | Icing sugar |
| 1 tbsp | Lemon juice |
| 1 | Lemon, (finely grated zest) |
| 1 | Water, (hot) |
Directions
- Preheat oven to 160 degC. Put the sultanas into a saucepan and cover with orange juice. Simmer until the liquid has been absorbed then let cool.
- Cream the butter and sugar until pale. Beat in the vanilla then the eggs, one at a time. Beat in the golden syrup.
- Stir in the sultanas. Sift the flour, baking powder and salt then fold in. Spoon into the lined cake tin and bake for approximately 45 minutes or until a skewer comes out clean.
- Mix the icing ingredients together and beat adding enough hot water to make a smooth icing. Spoon over the cooled cake before slicing.
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