Jewish Cake

Jewish Cake


1 person made this

A simple cake loaded with currants and sultanas. Spiced with a hint of cinnamon, this cake is good for afternoon tea. Ice with your favourite lemon icing.

Dotty1 Australian Capital Territory, Australia

Makes: 1 cake

  • 130g butter
  • 1 cup (220g) sugar
  • 1 1/2 cups self raising flour
  • 1 dessertspoon cinnamon
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup sultanas
  • 1/4 cup currants

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C.
  2. Cream together butter and sugar. Beat in eggs one at a time then beat in flour, spices and lastly the fruit.
  3. Pour into a large tin and bake until a knife inserted into the centre comes out clean. When cool, ice with lemon icing.


You can use 1/2 cup of mixed fruit in place of the currants and sultanas.

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