Best Old Fashioned Boiled Sultana Raisin Cake Recipes

SULTANA CAKE

Steps:

• Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
• In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
• Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
• Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
• Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
• Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

OLD-FASHIONED BOILED RAISIN CAKE WITH BROWN SUGAR FROSTING

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, mix together water, brown sugar, raisins, butter, and cocoa. Bring to a boil, and let simmer for 5 minutes. Remove from heat, and let cool.
• In a separate bowl, mix together, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ground cloves.
• Add wet ingredients to the dry ingredients, and stir until completely incorporated.
• Pour into a 13x9 inch glass dish or cake pan that has been generously sprayed with non-stick cooking spray.
• Bake for 35 minutes of until a toothpick comes out clean from the center of the cake.
• While cooling, prepare the Brown Sugar Frosting.
• In a medium sized saucepan, mix brown sugar, butter and milk. Heat until the sugar is dissolved, whisking constantly. Remove from heat and let cool completely.
• Once the sugar mixture is cooled, pour sugar mixture into a mixer bowl. Add powdered sugar and mix until a frosting is formed. If a runnier texture is desired, add milk 1 T. at a time until desired consistency.
• Frost the cake, and enjoy!

BOILED RAISIN CAKE

Steps:

• In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
• Bring mixture to boiling point, cover and let simmer for 6 minutes.
• Cool to lukewarm and add vanilla.
• Add soda to flour and mix.
• Combine flour and raisin mixture well.
• Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
• This cake improves with keeping.
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• NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.

OLD FASHIONED BOILED SULTANA (RAISIN) CAKE

Steps:

• In a pot, over the sultanas with water and boil for 7 minutes.
• Drain the sultanas well, but keep them in the pot.
• Add cubed butter and stir until the butter is melted.
• In a bowl, beal the eggs and sugar until thick.
• Add the flour, powder and vanilla.
• Pour the fruit mix into the flour mix and fold to combine.
• Bake in a greased and lined large sqaure cake tin.
• Bake at 175oC for 1 1/2 hours, check after 1 1/4 minutes.
• Do not ice/frost.
• Serve warm with butter.

OLD-FASHIONED SULTANA CAKE

Steps:

• Preheat oven to 150°C and grease a 20cm square or round cake tin.
• Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
• Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
• Stir in the chopped butter and set aside the sultanas to cool.
• Beat together the eggs, essence and sugar. Then add in the sultanas.
• Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
• Stir the flour into the sultana mix.
• Pour into prepared cake tin and bake for 1 1/2 hours.

OLD-FASHIONED RAISIN CAKE

Steps:

• In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.

OLD FASHIONED BOILED SULTANA CAKE

Steps:

• Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes.
• Allow to cool.
• Add the eggs one at a time, then sifted flours and baking powder.
• Mix, pour into a lined 7" x 8" (18 x 20cm) square tin.
• Bake at 180 celcius or until a skewer comes out clean.