Chocolate and sultana Easter cake
A sweet cake that is simple to make and tastes sensational.
- Place sultanas and raisins in a saucepan and cover with boiling water. Bring to the boil and simmer for four minutes. Drain fruit. Place in a bowl and stir sherry through it. Dice butter and stir into hot fruit mixture. Cover and leave for 30 minutes.
- Beat eggs and sugar together until mixture turns a pale yellow colour. Sift cocoa, flour and baking powder over sultana mixture and combine with egg mixture.
- Line the base of a 20cm with baking paper cake tin and pour in batter. Bake at 180 degrees C for 55 minutes to one hour or until cake springs back when lightly touched. Cool in tin for 10 minutes. Serve dusted with sifted icing sugar.