Sultana, Tea and Ginger Cake

Ingredients

• 1 cup sultana
• 1 teaspoon earl grey tea (leaves)
• water (to cover the sultanas)
• 250 g butter, softened
• 2 cups caster sugar
• 3 eggs
• 2 cups self-raising flour
• 1/4 cup crystallized ginger, slivered
• 2 cups icing sugar, sieved (sifted)
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 2 teaspoons butter, softened
• boiling water

Directions

1. 1

   Preheat oven to 180°C

2. 2

   Grease or line a 9 x 9 cake tin.

3. 3

   Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.

4. 4

   Drain, then beat in the 250g butter.

5. 5

   Beat the sugar and eggs until well combined then add the sultana mixture.

6. 6

   Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.

7. 7

   Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.

8. 8

   Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.

9. 9

   Drizzle over the cake.