Orange and sultana cake

This cake is a bit of a favourite. It’s quick and easy and always popular. If you’re having a cake sale, this is usually a good seller, perfect if you are raising funds for charity. Oh, and it tastes great too.

You will need:-

230g soft margarine
230g caster sugar
280g self-raising flour
2tsp baking powder
4 eggs
280g sultanas
grated rinds of 2 oranges
15g demerara sugar

This is a very simple recipe, and there’s not much too it. Away we go.

First, heat your oven to 180C. Whilst it is warming up, grease and line the base of a rectangular cake tin. I use these loaf tin liners from Lakeland (when flattened out they fit my tin perfectly) but greaseproof paper will do just fine. A tin around 30cm long and 24cm wide is about right.

Top baking tip coming up. To prevent your sultanas sinking to the bottom of your cake, toss them in a tablespoon of flour first, before mixing with the other ingredients. This works best if you are baking the mixture straight away – if you leave it around for a short while, they will start to sink again.

Put all of the ingredients into a bowl (leave out the demerara sugar as that’s for the topping) and mix together well. I do this by hand with a spoon, but you can use any form of electric mixing aid if you prefer.

Pour the mixture into your tin and wobble the tin a few times to level it. Bake in the oven for about 20 minutes, remove from the oven, and sprinkle the top with the demerara sugar before returning it to the oven for around 15 minutes (all ovens vary). The cake should shrink away from the sides of the tin and spring back in the centre if you press it lightly with your fingers. Leave to cool in the tin until you are ready to turn it out. This will cut into 12 generous squares of cake.

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