Sultana Cake (Recipe from 1892)

Sultana Cake >>>

New Zealand Mail, Issue 1054, 13 May 1892, Page 6

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Sultana Cake recipe converted to metric measurements:

Ingredients:

• 280 g flour

• 115 g clarified dripping (or butter)

• 55 g moist sugar

• 115 g picked sultanas

• 1 teaspoon grated lemon peel

• 28 g candied peel, finely chopped

• 2 teaspoons baking powder

• 1 egg

• A little milk (just enough to moisten)

Method:

1. Rub the dripping or butter into the flour.

2. Add the sugar, sultanas, grated lemon peel, candied peel, and baking powder.

3. Mix the dry ingredients thoroughly.

4. Beat the egg with a little milk and stir into the mixture, adding just enough milk to moisten.

5. Divide into two small tins lined with buttered paper.

6. Bake in a well-heated oven (around 180°C / 350°F).

7. The cakes are done when a skewer inserted into the center comes out clean.