Nana Jill’s sultana cake
( SERVES 8 )
We are proud to share these family recipes with you. We love that our family has held on to these recipes for us and we encourage you to keep your family’s favourite recipes in a safe place. We found a lot of inspiration for our cookbook in our grandmothers’ recipes and we are excited it will be something we can pass on one day. Our paternal grandmother, "Nana Jill" Rogers, was renowned for her baking skills. We have to admit we insisted on not trying Nana's sultana cake for a few years because we were certain we didn't like cakes with dried fruit in them. Oh, how wrong we were. This cake is moist and also light. Our mum has adopted it as her go-to cake when she has to bake. It is a must-try.
- Set oven to 180C. Place sultanas in a pot and cover with the water. Add the lemon rind and bring to the boil. Once they come to the boil remove from the heat and drain. Add the butter to melt on the warm sultanas.
- In a mixer or by hand, beat the eggs and sugar together until they change to a light yellow colour. Add the fruit and butter plus the dry ingredients and mix together until combined.
- Spread into a prepared tim. Bake for an hour or until it springs back when touched. Remove and leave to cool before serving.