We went to a friend’s house to celebrate their Wedding anniversary and I was horrified to see a tempting selection of very “naughty” cakes on offer. Could I resist? Would I succumb to temptation? I certainly felt tempted, very tempted! I then spotted this innocuous looking cake – a Sultana Loaf. I questioned my friend at length as to the ingredients and discovered it was fat-free. My only “sin” was a little gluten in the flour. The sultana loaf proved delicious, she kindly shared the recipe and I baked it today.
180 ml cold black tea
225gr self-raising flour (I used gluten-free and 1 teaspoons of baking powder)
150 gr brown sugar
pinch of salt
1 XL egg (I used 2 small)
2lb (900gr) loaf tin (greased – I used corn oil)
Oven 180C (350F or gas mark 4)
The day before
Put cold tea in a bowl, add sultanas and leave to soak overnight.
The sultanas will then plump up and absorb the tea.
The following day
Sift flour. Add flour, salt and sugar to the sultanas.
Beat egg(s) and stir into mixture.
Spoon mixture into loaf tin and spread out evenly.
Bake on the middle shelf for about one hour. I tested with a skewer after 45 minutes and my loaf was cooked.
Release from tin and turn out onto wire cooling tray. Leave the tin over the cake for 30minutes. Remove tin and allow the loaf to cool.
Serve in slices and spread with homemade jam or dairy-free spread.
The loaf improves if left a day or so.