I remember having a slab of this Sultana Butter cake with butter on top at my Nan’s house, it was the ultimate tradition. This cake freezes beautifully – so make a double or triple batch and freeze some for when unexpected visitors arrive.
Method
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In a medium bowl, add the tea bags and pour the boiling water over the top and stand for a few minutes.
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Remove the teabags and pour in the sultanas and let them 'steep' for about 20 minutes. Pour off any excess liquid and discard.
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Preheat the oven to 180 degrees and grease a loaf tin well. Beat together the butter and sugar until creamed.
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Add the beaten eggs and vanilla and stir to combine.
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Add the sultana mixture alternatively with the sifted flour and milk and fold to combine.
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Pour the mixture into the loaf tin and bake for 60 minutes or until a skewer comes out clean.
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Transfer the cake to a wire rack to cool. Serve warm with butter.
Recipe Hints and Tips:
- This Sultana Butter Cake recipe freezes well. Allow cake to cool to room temperature and double wrap in plastic wrap. Freeze for up to eight weeks.
