Sultana, tea and ginger cake
Photo by Babiche Martens
Makes 1x 20 cm cake.
|1 tsp||Black tea, use Earl Grey tea leaves|
|250 g||Butter, softened|
|2 cups||Caster sugar|
|2 cups||Self raising flour|
|¼ cup||Crystallised ginger, sliced|
- Preheat oven to 180C. Grease or line the cake tin.
- Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes. Drain, then beat in the butter.
- Beat the sugar and eggs until well combined then add the sultana mixture. Fold in the flour and ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
- Make the icing by putting the icing sugar, vanilla, ginger and butter in a bowl. Mix then slowly pour in enough boiling water to be able to mix the icing to a spreadable consistency.