Best Sultana Tea And Ginger Cake Recipes

SULTANA, TEA AND GINGER CAKE

Sultana, Tea and Ginger Cake image

This recipe comes from the New Zealand Herald. It is by Amanda Laird and looks very homey and delicious! I can't wait to try it!

Provided by Acerast

Categories Dessert

Time 1h20m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sultana
1 teaspoon earl grey tea (leaves)
water (to cover the sultanas)
250 g butter, softened
2 cups caster sugar
3 eggs
2 cups self-raising flour
1/4 cup crystallized ginger, slivered
2 cups icing sugar, sieved (sifted)
1 teaspoon vanilla extract
1 teaspoon ground ginger
2 teaspoons butter, softened
boiling water

Steps:

Preheat oven to 180°C
Grease or line a 9 x 9 cake tin.
Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.
Drain, then beat in the 250g butter.
Beat the sugar and eggs until well combined then add the sultana mixture.
Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.
Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.
Drizzle over the cake.

Nutrition Facts : Calories 661.4, Fat 25.3, SaturatedFat 15.3, Cholesterol 132.1, Sodium 543.7, Carbohydrate 106.5, Fiber 1.5, Sugar 81.6, Protein 5.7

SULTANA CAKE

Sultana Cake image

A simple and delicious butter cake from the 1920's.

Provided by Deb909

Categories Desserts Cakes

Time 2h25m

Yield 14

Number Of Ingredients 8

Ingredients

2 cups sultana raisins
water, or as needed
10 tablespoons butter, diced
2 cups white sugar
3 eggs
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon vanilla extract

Steps:

Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch round cake pan.
Put the raisins in a saucepan with enough water to cover and bring to a boil; reduce heat to medium low and allow to simmer for 15 minutes. Drain the water from the raisins. Stir the butter into the raisins until it melts and coats the raisins.
Beat the sugar into the eggs in a bowl. Sift the flour and baking powder together in a separate bowl. Stir the raisins and vanilla into the egg mixture; add the flour mixture and stir until just mixed. Pour the batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 368 calories, Carbohydrate 68 g, Cholesterol 61.7 mg, Fat 9.7 g, Fiber 1.7 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 130.6 mg, Sugar 42.7 g