Perfect with your afternoon cup of tea. Great on its own or spread with butter.
Soak the sultanas in strong tea for a couple of hours.
Set the oven to 180°C or gas mark 4.
Tip the sugar and butter into a bowl and cream together until light and fluffy.
Add the eggs, one at a time and mix. If the mixture looks like it's going to curdle, add a little flour when the last egg is added.
Fold in the flour and mixed spice and cinnamon, incorporating it fully.
Drain the sultanas and add to the mix, then add enough of the milk to make the mixture a soft dropping consistency.
Bake the loaf in the centre of the oven for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Remove the cake from the oven, leave in tin for 10mins or so and then urn it out on to a wire rack and leave it to cool completely.
(Not suitable for freezing).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (903g) | ||
Recipe Makes: Servings | ||
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Calories: 3480 | ||
Calories from Fat: 1392 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.6g | 206 % | |
Saturated Fat 92g | 460 % | |
Monounsaturated Fat 41.1g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 924.1mg | 284 % | |
Sodium 4473.7mg | 154 % | |
Potassium 2075.3mg | 55 % | |
Total Carbohydrate 496.2g | 146 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 481g | ||
Protein 49g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3480
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