Sultana And Currant Cake Recipe
Ingredients
- 1 cup of unsalted butter
- 2 cups of dark brown sugar
- 3 eggs, lightly beaten
- 3 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- 1 cup of currants
- 1 cup of sultanas
- 1 cup of chopped walnuts
- 1 teaspoon of vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake tin with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully combined.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the currants, sultanas, walnuts and vanilla extract. Pour the mixture into the prepared cake tin and spread out evenly.
Bake for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
Nutrition
This recipe makes one 9-inch cake, which serves 12 people. Each serving is approximately 270 calories.
The cake is high in carbohydrates and fat, but it also provides some protein and dietary fiber. It is low in sodium and does not contain any cholesterol.
It is also a good source of several important vitamins and minerals, including iron, calcium and Vitamin B6. The walnuts, sultanas and currants all provide a good source of antioxidants.
If you are trying to reduce your sugar intake, you can substitute the dark brown sugar for a low-calorie sweetener and reduce the amount of sultanas and currants.
This cake is best served warm with a dollop of cream or custard. It can also be enjoyed cold as a snack or dessert.
If you want to keep the cake for longer, it can be stored in an airtight container in the refrigerator for up to 5 days.
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