Grandma's sultana cake with lemon icing
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|175 g||Butter, (softened)|
|1 cup||Brown sugar|
|1 tsp||Vanilla extract|
|1 tbsp||Golden syrup|
|1¾ cups||Plain flour|
|1½ tsp||Baking powder|
|25 g||Butter, (softened)|
|25 g||Icing sugar|
|2 cups||Icing sugar|
|1 tbsp||Lemon juice|
|1||Lemon, (finely grated zest)|
- 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.