Sultana loaf

For my first day at home I couldn’t wait to do some baking. As this was a just because I felt like it cake for Michael & I, I tried to pick something not too wicked & ended up with this lovely Sultana loaf from last years Spring edition of Donna Hay magazine. Packed full of sultanas (fruit is healthy right?), it is delicious spread with a little butter, sometimes the simple things can be underrated, this is one of them.

Sultana loaf

25g unsalted butter, softened
2 tablespoons caster sugar
1 egg, lightly beaten
2 tablespoons golden syrup
1 cup milk
2 cups plain flour, sifted
1 teaspoon cinnamon
1 teaspoon bicarb of soda
2 teaspoons cream of tartar
1 ¼ cups sultanas
butter to serve

Preheat oven to 180c. Place the butter & sugar in a small bowl & beat with electric mixer until light & creamy. Stir in the egg, golden syrup & milk. Add the flour, cinnamon, bicarb of soda & cream of tartar & beat well to combine. Stir through the sultanas. Spoon the mixture into 2 x 17cm lightly greased nut loaf tins (or you could use a loaf pan as I did). Stand the tins upright on a baking tray & bake for 40 minutes or carefully remove one end & check that the cake is springy to touch. When the tins are cool enough to touch, turn the cake out onto a wire rack. Slice & spread with butter to serve.