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🌺 Sherry Sultana Cake 🌺
There is really only one word that will adequately describe this cake and as cringe worthy as it may be, that word is" MOIST". If you ever manage to erase the NQR image of that word from your mind (Abby), give this cake a try. It is a relatively easy bake and will keep for days depending on your degree of self-control.
Sherry Sultana Cake Recipe
1 cup caster sugar
1¼ cups S.R flour
1¼ cups plain flour
¾ cup water
¼ cup sherry
3 eggs beaten
1dsp corn flour
Pinch of salt
½ cup cold water whole blanched almonds to decorate
Grease and line an 8inch cake tin with foil
Place the sultanas, sherry and ¾ cup of water in a medium saucepan. Bring to the boil (with the lid on), then gently simmer until all the liquid has been absorbed. Leave to cool completely. If I’m in a hurry, I sometimes spread the sultanas on a plate to cool quickly.
Cream the butter and sugar with an electric beater until light and creamy. Dissolve the cornflour into the ½ cup of water and add to the creamed butter. Add the eggs one at a time beating well between each. At this stage, the mixture will appear to be a little split but will come together once the flour is added.
Sift the flours and pinch of salt together and mix into the butter by hand using a strong, metal spoon. Then gently fold in the sultanas.
Pour into the prepared cake tin and smooth over the surface. Decorate with the almonds around the edge and bake at 150° conventional or 130° fan forced oven for approximately 1½ hours or until a skewer comes out clean when tested in the centre of the cake.
Leave to cool in the cake tin for 15 minutes then turn onto a wire rack and remove the foil to cool completely.