Boiled Sultana and Raisin Cake
Boiled Sultana and Raisin Cake
This is a similar to a fruit cake, very simple and delicious. It combines raisins, sultanas and currants.
Ingredients
Serves: 12
- 1/2 cup raisins
- 1/2 cup sultanas
- 1/2 cup currants
- 3/4 cup (125g) packed brown sugar
- 125g butter
- 1 cup (250ml) water
- 1/4 cup dry sherry
- 1 cup (125g) wholemeal flour
- 1 cup (125g) plain flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- In a medium saucepan, combine the raisins, sultanas, currants, brown sugar, butter and water. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool.
- Preheat oven to 180 degrees C. Grease an loaf tin.
- In a medium bowl, stir together the wholemeal flour, plain flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the cooking sherry, mix until well blended. Pour the batter into the prepared tin.
- Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 160 degrees C and bake 15 more minutes, or until a toothpick inserted comes out clean.
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Reviews and Ratings
Global Ratings:
(8)
Reviews in English (10)
This must be the real thing! Served 6 of these cakes at a function at the Irish American Heritage Center in Chicago, - we had to put the crumbs out because everybody was clamoring for more! - 03 Apr 2001 (Review from Allrecipes USA and Canada)
Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in Ireland and the UK; however I think it's a bit too sweet - a common failing in recipes adapted to the American taste, I find. I've made this a few times now and find it best with only half a cup of sugar, as the dried fruits add their own sweetness. You can use any dried fruits of your preference, of course - apples, apricots, dates, prunes, figs - whatever you like. - 09 Aug 2004 (Review from Allrecipes USA and Canada)
So many recipes for Irish boiled cakes. I refer to use white flour rather than whole wheat. The latter tends to make it dry and certainly cut back on the sugar a little. Still a pretty good little cake - we enjoy this type of cake sliced thinly with butter. - 13 Oct 2007 (Review from Allrecipes USA and Canada)
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