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  Added: Jun 02, 2011  •  Visited (405)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sultana Cake
(Tulband Met Rozijnen)
A "Tulband" is an Arab fez and this cake should be fez-shaped, so if possible use a savarin tin.

What You Need:
  • 1 pound plain flour
  • 4 oz butter
  • A pinch of salt
  • 2 eggs
  • 1 oz yeast
  • 6 oz sultanas
  • 2 teaspoons sugar
  • 2 oz chopped candied peel
  • About ¼ pint tepid milk
  • 2 tablespoons icing sugar

  • How To Cook:
    1. Sieve the flour and salt into a warm bowl and make a well in the center.

    2. Cream the yeast with the sugar and pour into well; add the milk, heap the flour over, cover with a hot damp cloth and set the sponge for about ½ hour.

    3. Cream the butter and remaining sugar and gradually add the slightly beaten eggs, sultanas and peel.

    4. When the dough has risen well, add this mixture, beat well and "knock" it until it leaves the side of the bowl. (If the eggs are small, use a little more milk.)

    5. Cover bowl again with a hot damp cloth and leave to rise for another 45 minutes.

    6. Arrange the dough in a well-greased and crumbed savarin tin, and leave to prove until twice its original size.

    7. Bake in a moderate oven (375°F) for about 1 hour.

    8. While the cake is still hot, sprinkle it with sieved icing sugar.

    9. Serve hot or cold; when it is eaten hot, golden syrup is often served with it.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Netherlands
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Berries » Grape & Raisin
    Main Ingredient » Dairy » Butter

     





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