Old Fashioned Boiled Sultana Cake

From: Sydney Mike

On May 24, 2008

This is certainly the kind of cake that you can keep around for a few days (if it doesn't get eaten before that!), 'cause it seems to taste better & better the longer it ages! Another time I'd like to have a side of vanilla sauce for those who'd like to try it that way! Thanks for sharing! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

From: Tulip-Fairy

On Sep 22, 2006

Absolutly loved it, now i'm not supposed to eat wheat, but the smell was overwhelming, so i took a piece (a big piece - see photo!) and ate it when it was still warm. It's gunna be good for lunch boxes, tea time or when visitors pop in. I'm so glad I adopted you in the 2006 PAC event, Stardusannie. PS - I cooked it for 30 mins @ 180c in a fan oven.

From: Annacia

On Jan 11, 2007

DH started his day with coffee, raisin cake that was still warm from the oven and a smile. I cut the raisins to 1 1/2 cups and there is still a generous amount. I had no self-rising flour so I used plain and added 1 tsp of baking powder for a total of 1 1/2. As DH isn't a fan of "plain" cakes I made a glaze using orange juice, a bit of the water the raisins were simmered in and powdered sugar for the top of the cake. It was a hit and I have little doubt that it will be gone before his breakfast tomorrow. Thank you Stardustannie for a simple cake that like an old friend the first time you make it.

From: PaulaG

On Jan 14, 2007

I made this using butter in place of the margarine and used seedless raisins for the sultanas and reduced them to about 1 3/4 cups. This cake requires minimal work and minimal clean up. I cooked this in an 8x8 inch pan. It was topped with Lemon Sauce.