Earl Grey and sultana cake

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0 serving Prep: 15 mins, Cooking: 2 hrs 15 mins
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By Food24 November 03 2009
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Ingredients (10)

350.00 g sultanas
30.00 ml earl grey — tea leaves
300.00 ml water — boiled
225.00 g butter — softened
225.00 g castor sugar
3.00 eggs — large
350.00 g flour — cake
5.00 ml Baking powder
5.00 ml earl grey — tea leaves
30.00 ml brown sugar — soft
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Method:

1. Place the sultanas in a saucepan. Infuse the tea leaves in the boiling water and strain 225 ml of tea into the pan. Bring to the boil, cover and simmer for 3 minutes. Turn off the heat and leave the sultanas and tea to cool for about 2 hours, keeping the pan covered.
2. Beat the butter and sugar together until light. Add eggs, one at a time. Beat until well combined. Stir in the sultanas and tea.
3. Fold in the flour, baking powder and dry tea leaves. Spoon mixture into a greased and lined 18 cm square cake tin and bake in a preheated oven at 170 ºC for 1 1/2 hours.
4. Remove from the oven and sprinkle the brown sugar over the top. Return to the oven for a further 30 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
5. Remove cake from the tin and leave to cool on a wire rack. Remove the lining paper before serving. The cake will keep in an airtight container for 2 weeks. Makes an 18 cm square cake.



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