Brandied orange and sultana cake

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 10
Servings 16
Time

Ingredients

  • 125
    g
    butter or margarine, melted
  • 750
    ml
    sultanas
  • 125
    ml
    soft brown sugar
  • 30
    ml
    orange marmalade
  • 15
    ml
    grated orange rind
  • 2
    eggs
  • 80
    ml
    brandy
  • 190
    ml
    cake flour
  • 65
    ml
    self-raising flour
  • roughly chopped almonds and glacé cherries to decorate
 

Method

 
Preheat oven to 150 °C.
Grease a deep loaf tin and line the base and sides with baking paper.
Combine butter, sultanas, brown sugar, marmalade, orange rind, eggs and 60 ml of the brandy with flours in a large bowl.
Stir until thoroughly combined.
Spoon mixture into prepared cake tin and smooth the surface.
Decorate with almonds and cherries.
Bake for 45 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
Sprinkle cake with extra brandy, cover tightly with foil and cool in tin.
Note:This cake will keep for up to three weeks in an airtight container in the refrigerator.
 

Read more on: bake  |  fruit
 

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