Reader's recipes

Sultana cake

Sultana cake

Sultana cake sent in byGlynis Scrivens from Highgate Hill, Qld.
INGREDIENTS

sultanas, 1 cup
fruity chamomile tea bags, 3
boiling water, 1 cup
wholemeal self-raising flour,
2 cups, sifted
soft brown sugar, ½ cup
eggs, 2, beaten
butter or margarine, 125g, softened
icing of choice, to serve
METHOD

  1. Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan and line with baking paper.

  2. Place sultanas and tea bags in a jug. Pour boiling water over. Set aside until cool. Remove tea bags.

  3. Sift flour into a large bowl. Stir in sugar and make a well in centre.

  4. Add cold sultanas and liquid to flour mixture with eggs and butter. Stir until just combined.

  5. Pour into pan. Bake 1 hour, until cooked when tested with a skewer.
    6 Allow to cool completely before icing. Store in airtight container.

User comments
Yes, you can use whatever tea flavor you prefer, as long as you use the same quantity.
can i use herbal infusions pure camomile tea bags instead of fruitz chamolie tea bags

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