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.
Happy baking!
Spelt Sultana Cake
185g Butter
2/3 cup Rapadura
3 eggs
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
Method:
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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Hello Sarah! I just read your lovely comment on my blog, thank you! And I've subscribed to yours as well. I've been gazing at your beautiful photos...
ReplyDeleteI recently started baking with rapadura, which adds such a wonderful flavor to baked goods. I don't think I can go back to regular white sugar now! Thanks for a beautiful recipe! x
Hi Emilie,
DeleteThank-you so much! Rapadura is delicious and has been the only sugar in our house for the last 7 or 8 years now.
I hope you enjoy the cake x