Grandma's sultana cake with lemon icing
|175 g||Butter, (softened)|
|1 cup||Brown sugar|
|1 tsp||Vanilla extract|
|1 Tbsp||Golden syrup|
|1¾ cups||Plain flour|
|1½ tsp||Baking powder|
- Preheat oven to 160C. Put the sultanas into a saucepan and cover with orange juice. Simmer until the liquid has been absorbed then let cool.
- Cream the butter and sugar until pale. Beat in the vanilla then the eggs, one at a time. Beat in the golden syrup.
- Stir in the sultanas. Sift the flour, baking powder and salt, then fold in. Spoon into the lined cake tin and bake for approximately 45 minutes or until a skewer comes out clean.
- Mix the icing ingredients together and beat adding enough hot water to make a smooth icing. Spoon over the cooled cake before slicing.