- 500 g sultanas
- 2 cups water
- 250 g Butter, cubed
- 3 eggs, (no 7)
- 350 g sugar
- 350 g flour
- 1 tsp baking powder
- 1 tsp almond, essence (optional)
1h 15minPreparation 20minBaking/Cooking
Recipe is created for
Preheat oven to 180. Line a 23cm ring mould with baking paper.
Place sultanas and water in T/M 90 degrees, 8 minutes, on Reverse + speed soft.
Pour off water, add butter, on Reverse + speed soft for 3 minutes or until the butter has melted.
Pour this mixture into a thermoserver or similar bowl.
(No need to wash out the T/M bowl.)
Using the butterfly, inserted into the T/M bowl, add eggs, and sugar, beat on speed 3 for 4 minutes.
Then add in flour, baking powder, essence, sultanas and butter mixture.
Mix for 2 minutes on Reverse, + speed soft, until just combined, taking care not to overmix.
Pour into the lined container and cook for 45-55 minutes, until a skewer inserted into the cake comes out clean.
Timing may vary according to the oven used.
Leave in container to cool for 10 minutes, then remove carefully from the container and cool on wire rack.
Dried cranberries can be substituted for sultanas if preferred.
Traditionally this cake is not iced
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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