Sultana Loaf

Go back to those good old fashioned recipes with a sultana loaf - tried and trusted

8-10

1 hour 45 minutes + Soaking time

160°C/fan 140°C/gas mark 3

“I normally soak my sultanas in water overnight but how about soaking them in something a little more special such as rum”

Ingredients

  • 225g sultanas

  • 100g margarine

  • 175g caster sugar

  • 2 large eggs

  • 1 tsp almond essence

  • 175g gluten-free self-raising flour

  • pinch of salt

Method

  1. The night before put your sultanas in a saucepan and cover with water. Leave them to soak overnight and nicely plump up.

  2. Next day, line a 2lb loaf tin with parchment paper. Preheat the oven to 160°C/fan 140°C/gas mark 3. Bring the sultanas up to the boil then remove from the heat and strain well.

  3. While the sultanas are still hot mix with the margarine. Beat the eggs well with a fork. Now add the sugar, beaten eggs and almond essence to the sultana mixture and combine with a wooden spoon.

  4. Add the gluten-free flour and the salt and mix well with a wooden spoon. When everything is fully combined, put the mixture into the prepared loaf tin.

  5. Bake in the oven for an initial 30 minutes then lower the temperature to 150°C/fan 150°C/gas mark 2 and bake for about another hour. When the cake is done, it should be firm to the touch and if tested with a skewer it should come out clean.

  6. Leave to cool in the tin for about 5 minutes then remove and place on a cooling rack to finish cooling.

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